Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Add ice water one tablespoon at a time until the dough comes together.
Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Step 2: Prepare the Filling
In a large bowl, combine cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.
Stir gently until evenly coated.
Let sit for 10 minutes.
Step 3: Roll Out the Bottom Crust
Preheat oven to 425°F (220°C).
Roll one dough disc into a 12-inch circle.
Transfer to a 9-inch pie plate and gently press into place.
Trim excess dough, leaving about 1 inch overhang.
Step 4: Fill the Pie
Pour the cherry filling into the prepared crust.
Spread evenly.
Dot with a few small pieces of butter if desired.
Step 5: Create the Top Crust
Roll the second dough disc into a circle.
Either place it whole over the pie or cut into strips for a lattice design.
Seal and crimp the edges.
Step 6: Egg Wash
Whisk together egg and water.
Brush over the crust.
Sprinkle with coarse sugar.
Step 7: Bake
Bake at 425°F for 20 minutes.
Reduce oven temperature to 375°F (190°C).
Continue baking for 35–40 minutes until golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with foil.
Step 8: Cool Completely
Allow the pie to cool for at least 4 hours before slicing.
This helps the filling set properly.
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