Remove the dough from the fridge and let it sit on the counter 5 minutes to soften. Meanwhile grease a 9-inch pie plate and preheat the oven to 425 degrees F.
Roll out 1 disk of dough on a lightly floured surface to a 12-inch round. Carefully transfer the crust into the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times.
Now grab the remaining dough disk and roll it out onto a lightly floured surface to a 12-inch round.
Transfer to a parchment-lined baking sheet. Using a small star cookie cutter, a 3/4 inch diameter pastry tip or cookie cutter, punch out holes, leaving a half inch border free of holes along the outside edges. Place the dough in the fridge.
In a large bowl toss together the cherries. blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl!
Grab the pie dough in the fridge and carefully lift the parchment paper and place it right over top of the pie. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. You can crimp fancy or crimp simple...I went with simple.
Brush the top crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, about 30 minutes.
Place pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool at least 4 hours before slicing.