In a large bowl, stir together sugar and cornstarch.  Add cherries.  Gently toss until coated and let stand about 15 minutes or until a syrup forms, stirring occasionally.  Meanwhile, prepare pie crust and line 9" pie plate with one of the crusts.  Transfer cherry mixture to pastry-lined pie plate.  Trim bottom pastry to edge of plate.  Place second crust over top of pie, seal, and cut slits on top.  Trim and crimp edge.  Brush top with rice milk and sprinkle with sugar if desired.  Cover edges of pie with foil strips.  Bake at 375 for 30 minutes.  Remove foil.  Bake 25-30 additional minutes or until filling in center is bubbly and pastry is golden.  Cool 15 minutes before serving.