Prepare the crust
Make your homemade pie crust through step 5 of your recipe. Chill the dough in the refrigerator for at least 2 hours .

Make the cherry filling
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until evenly coated. Cover and refrigerate while rolling the dough.

Roll the bottom crust
Roll one chilled dough disc into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish and smooth gently. Spoon cherries into the crust, reserving the juice.

Reduce the cherry juice
Simmer reserved juice over low heat for 3–4 minutes until slightly thickened. Cool 5 minutes, then pour over cherries. Dot filling with cold butter cubes .

Create the lattice top
Roll out the second dough disc and cut into strips. Weave into a lattice, seal edges, trim excess dough, and crimp decoratively.

Egg wash & chill
Brush crust with egg wash and sprinkle with coarse sugar . Chill pie for 20–30 minutes while oven preheats.

Bake
Bake at 400°F (204°C) for 20 minutes. Reduce to 375°F (190°C) and bake 30–40 minutes, shielding edges if needed.

Cool completely
Let pie cool 3–4 hours before slicing so the filling sets perfectly .