Preheat oven to 350 degrees F. Lightly grease the bottom of a deep dish 9" round pie pan. Drape the pie crust evenly over the pie plate and press the crust into the bottom and up the sides of the pan. Crimp the edges if desired.

To make the cherry pie filling: In a large saucepan, whisk together the granulated sugar and cornstarch together off the heat until combined. Pour in the cherry juice and whisk until smooth. Add in the cherries and turn on medium-high heat. Bring to a boil and stir constantly, boiling for 2 minutes or until thickened. Remove from heat and allow to cool for 5-10 minutes.

For the cobbler topping: In a medium bowl, whisk together the sugars, flour, and baking powder until combined. Add in the cubes of butter and use a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Add in the milk and lightly beaten egg and stir lightly until a shaggy dough just barely comes together - do not over mix!

For assembly: Pour the pie filling evenly into the pie crust. Drop heaping Tablespoonfuls of the cobbler mixture evenly over the pie filling. Place the pie plate onto a large rimmed baking sheet to catch any drippings during the baking process. Bake for 50-60 minutes or until the cobbler topping is golden brown, set, and the filling is bubbly. NOTE: Check the cobbler halfway through baking time to see if the topping is browning too fast. If so, tent foil loosely over the top for the remainder of baking time.

Cool about 15-20 minutes before serving warm or at room temperature.