Mix sugar, salt, cornstarch, cherries, lemon juice, and vanilla extract together and set aside.
Place 1 of the rolled out circles of dough in the pie pan. Add cherry filling and then place the second rolled out pie crust on top. Make three slits and brush with milk. Sprinkle on remaining sugar.
Bake on 475 for 15 minutes then reduce temperature to 375. Bake for an additional hour or until crust is golden brown.