Place pie crusts on counter for about 30 minutes.
Place one pie shell in the bottom of a 9-inch deep-dish pie plate.
Flute edges.
Place second pie crust on a surface dusted with flour.
Roll out to make slightly bigger.
Cut into 12 strips about 3/4 in. each.
In a large bowl, mix the sugar, cornstarch, salt and spices.
In a separate bowl, add both types of cherries, lemon juice and vanilla and toss together.
Add sugar mixture and place filling in pie shell.
Mound slightly in the middle and dot with butter.
Arrange strips in a lattice pattern - six on bottom and six woven through. Dough should overlap the pie plate.
Crimp strips with bottom crust.
Brush with milk and sprinkle with sugar.
Place on a foil-lined cookie sheet (this will bubble over) and cook for 15 minutes at 425°, reduce heat to 375° and heat for an additional hour.