Preparation

• Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
• In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover the filling and place in the refrigerator as you roll out the pie dough (or for up to 24 hours).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator) into a 12-inch circle. Place the dough into a 9-inch pie dish.
• Transfer the cherries into the crust, reserving the juice in the bowl. Refrigerate pie, uncovered, as you reduce the juice in the next step.
• Pour the leftover juice into a small saucepan. Cook over low heat, stirring, until the juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over cherries in filling. Dot pieces of cold butter on top.
• Remove the other disc of pie dough from the refrigerator. Roll it into a circle 12 inches in diameter. Cut the dough into strips and weave them over and under each other to form a lattice.
• Brush the top crust with egg wash and sprinkle with coarse sugar if using. Chill the pie in the refrigerator for 20–30 minutes while preheating the oven.
• Preheat oven to 400°F (204°C). Place the pie onto a large baking sheet.
• Bake for 20 minutes. Reduce temperature to 375°F (190°C) and bake for an additional 30–40 minutes until the crust is golden brown and the juices are bubbling.
• Remove pie from the oven, place on a cooling rack, and cool for at least 3–4 hours before slicing.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.