• Preheat the oven to 375° F.
• Remove 2 pie crusts from their packaging and unroll them. Lay the crusts side by side on a parchment-lined (or floured) surface, and trim 2 inches from the side of each. Set the scraps aside for later use.
• Overlap the cut edges slightly and roll out the pie crusts, to form one large rectangular-type shape that is 3 inches larger on all sides than your jelly roll pan.
• Trim about an inch from the sides of the crust to create a neat rectangle. It should measure 1 1/2 to 2 inches larger than the size of your jelly roll pan.
• Drape the pie crust over the rolling pin and gently place it into an ungreased 10x15-inch jelly pan, press it down along the sides and the bottom to make sure there are no gaps.
• Add the cherry pie filling and evenly distribute it into all corners.
• Sprinkle the lemon zest over the cherry pie filling and place the jelly roll pan in the refrigerator while you prepare the lattice strips.

To Make the Lattice Top

• Unroll the third piece of pie crust, place it on a parchment-lined (or floured) surface, and roll it in an oblong shape. Using a pizza cutter or pastry cutter and metal ruler, cut 12 evenly sized horizontal strips (1 inch wide).
• Of the two longest strips, place one diagonally across the widest part of the jelly roll pan and proceed to lay out the remaining shorter strips next to each other, spacing them 1 1/2 to 2 inches apart.
• Starting from the top, fold every other strip (strips 1, 3, 5, and 7) halfway back towards the left-hand side/bottom of the pan.
• Place the second of the 2 longest strips across the widest part of the jelly pan perpendicular to the strips already there. (it should resemble a large ‘X’ shape).
• Unfold the strips over the long strip you just laid down and then continue to fold back the alternating strips (strips 2, 4, 6, and 8). Repeat this process until all your strips have been woven.
• Fold the excess bottom crust over the lattice strips and pinch them together to form a seal.
• Add the water to a gently beaten egg and brush the egg wash over the lattice strips using a pastry brush.
• Sprinkle the turbinado sugar over the pie and place it in the oven to bake for 30 -35 minutes or until the fruit is bubbling, and the crust is golden brown.
• Remove the pan from the oven and let cool before slicing.