Weigh out the ingredients
For the pie dough, you'll need flour, butter, cardamom, salt, vodka, and ice water.
Weigh out the ingredients
For the cherry pie filling, you'll need frozen cherries, sugar, brown sugar, vanilla, cardamom, salt, and cornstarch.
In a medium bowl combine the flour and salt.
Combine the dry ingredients
Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Cut the butter into the dry ingredients
Add the vodka (or a few tablespoons of water), then toss with a spoon to combine. Continue adding very small amounts of ice water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill in the refrigerator for one hour.
Hydrate the dough
On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes. Roll the dough out again into a rough rectangle and repeat the folding process.
Laminate the dough
Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
Chill the pie dough overnight
Combine the cherries, sugars, cardamom, and salt. Place over medium heat, stirring occasionally until the cherries start to soften and release their juices. Add the cornstarch and cook for another 10 minutes. Remove the pot from heat and stir in the vanilla.
Make the cherry pie filling
Spread the cherry filling out onto a small baking sheet and place in the fridge for a few minutes to cool. Alternatively, pour the cherry filling into an airtight container and chill in the fridge overnight.
Chill the cherry pie filling
Roll out the smaller piece into a circle about ⅛" in thickness and large enough to fit a 9-inch pie pan with some overhang. Carefully transfer the dough to the pie plate and coax it up against the sides. Pour in the cherry pie filling, leaving behind most of the juices.
Assemble the pie
To make the lattice, arrange the vertical strips on the pie. With the vertical strips grouped into two, pull back every other "group" to the middle of the pie. Lay one strip down horizontally, then bring the grouped vertical strips back down. Repeat this until the entire lattice is complete.
Create the lattice
Place the pie on top of the hot baking sheet and bake for about 45 minutes, or until the crust is deeply golden. Tent with aluminum foil towards the end if needed. Allow the pie to cool for at least two hours or overnight. Serve with vanilla ice cream!