Whisk together the salt and flour in a large bowl. Using a pastry knife, cut in the butter until the flour resembles coarse crumbs. Stir in the water, a little at a time, until the mixture forms a ball. Divide in half and cover with plastic wrap. Refrigerate for 4 hours to overnight.
In a saucepan over medium heat, combine the lemon juice, zest, alcohol of choice, water, brown sugar, cornstarch, butter, vanilla, and salt. Allow the mixture to warm until the butter has melted. Stir in the cherries, coating them in the mixture.
Bring the cherry mixture to a low simmer, smooshing some of the cherries. Cook until the mixture is a deep red and thickened, about 10 minutes.
Preheat the grill to 375°F. Prepare to use the indirect grilling method.
Flour your work surface and roll out half of the dough into a rough circle. Lightly butter the pie plate. Line the buttered pie plate and trim the excess pastry with a knife. Roll the second half of the dough out. You can go as plain or fancy as you want with the top, but have it ready to go on top as soon as you place the filling into the pie plate.
Pour the cherry filling into the bottom crust. Use as much or as little filling as you want. If you want a pie that is overflowing and bursting with cherry-goodness, use it all, or save a little of the filling to top desserts like ice cream later.
Top the pie with your remaining dough. You can do the lattice pattern, use a cookie cutter and layer the shapes, or just go plain and slice a small circle in the center with 4 slits. Use a fork, or your fingers to pinch the two layers of crust together.
Bake the pie over indirect heat for 45 to 60 minutes, or until the crust is golden brown. Remove from heat and allow to cool before serving.
You can serve the pie warm and gooey, with whipped cream and ice cream, or chill for at least an hour and serve cold.