To make the Crust

By Hand:


• In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut the cold butter into ½-inch cubes, then use your hands or a pastry cutter to work the butter into the flour mixture until it forms coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough comes together. Add extra liquid one tablespoon at a time, if needed.

In a Food Processor:


• Combine the flour, sugar, and salt in the processor. Add cubed butter and pulse or process until crumbly. Slowly add milk or water through the spout, processing until the dough comes together.

Divide the Dough:

• Split the dough in half. Form one half into a disc, wrap in plastic, and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan, then chill while making the filling.

To make the Cherry Pie Filling

• Place the pitted cherries in a large saucepan and heat over medium until they start to simmer and the juices release. Stir continuously.
• In a separate bowl, combine the sugar and cornstarch. Add in the lemon juice. Pour this mixture into the cherries and mix thoroughly.
• Heat the cherry mix over low heat until it simmers, stirring often. The mixture will begin to thicken - continue to cook for another 1-2 minutes and then remove from the heat. Add the almond extract and give it a quick stir. Allow to cool before using.
• Preheat the oven to 400 F degrees.
• Pour the cherry pie filling into the prepared pie crust.
• To create the lattice - Remove the other pie crust from the fridge and roll out into a ⅛ inch thickness. Use a pizza cutter or sharp knife to create strips.
• Lay out half of the strips about 1 inch apart on a sheet of parchment or a lightly floured surface so they are vertically positioned.
• Fold up every other strip, leaving about an inch border. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece.
• Flip up the alternating vertical pieces that were left down before. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece. Repeat until all the strips have been used. Adjust as needed to situate the strips equally apart.
• Carefully transfer the lattice to the pie - using two hands, a bench scraper, etc. - and lay it loosely on top of the pie. Situate the lattice if needed.
• Trim the edges of the lattice to meet the bottom crust and crimp the edges together.
• Using a pie crust shield or strips of foil, cover the pie edges. Place the pie on a baking sheet. Bake in the preheated oven for 20 minutes.
• Lower the oven temperature to 350 F degrees and continue to bake for an additional 30-35 minutes. Remove the foil for the last 5 minutes and brush with an egg wash to develop a nice color on top.
• Allow to cool completely before serving.