Remove one half of the dough from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out. Using a well-floured rolling pin on a lightly-floured surface, roll out dough to form a circle a bit larger than the pie plate. Be sure to continue to flip the dough over and lightly flour each side so as not to have the rolled-out dough stick to the surface. I rolled them out with a rolling pin, just like the way I would make chapatti or roti (flipping to the other side after every roll).
Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish. Using the back of a knife, trim the dough around the top edge of the pie dish, leaving about a 1/4-inch to 1/2-inch overlap.
Remove the excess liquid from the cherry-coconut mixture and discard them. Spoon the stuffing over the rolled out dough.
Roll out the remaining half of the dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust.
Cut 3 slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 400°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.