Instructions

• Preheat the oven to 425°F (220°C).
• Roll out one half of the double pie crust into a 12-inch circle. Fit it into a 9-inch pie dish, easing the dough into the corners and leaving a small overhang around the rim.
• In a large bowl, combine 5 cups pitted whole cherries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1 tablespoon lemon juice. Toss gently until the cherries are evenly coated and any sugar has begun to dissolve; include the juices that form.
• Spoon the cherry filling into the prepared pie crust, mounding slightly in the center and spreading evenly.
• Roll out the remaining pie dough into a 12-inch circle. Use a pastry wheel or pizza cutter to cut the dough into long strips (about 3/4–1 inch wide).
• Arrange the strips over the pie to form a lattice: lay half the strips evenly across the pie, fold back every other strip, place one strip perpendicular, then unfold the folded strips over it. Repeat weaving strips until the top is covered. Trim excess dough so there is about a 1/2-inch overhang all around, then fold the overhang under and crimp or flute the edge to seal.
• Whisk together 1 beaten egg and 1 tablespoon water to make the egg wash. Brush the egg wash over the lattice and the crust edge.
• Bake at 425°F (220°C) for 20 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for 30 minutes more, until the crust is golden and the filling is bubbling.
• Remove the pie from the oven and let it cool on a rack for at least 3 hours before slicing and serving to allow the filling to set.