Prep the oven and pan. Heat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips. Set out a 9-inch pie dish.

Make the filling. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt. Stir until the cherries look glossy and the cornstarch is fully mixed in. If using frozen cherries, keep them cold and don’t thaw completely—just break up any clumps.

Fit the bottom crust. Unroll one pie crust and ease it into the pie dish. Press it gently into the corners without stretching. Let the edges hang over the rim.

Fill the pie. Pour in the cherry mixture and spread it evenly. Dot the top with small pieces of butter. This adds richness and helps the filling set smoothly.

Add the top crust. Place the second crust over the filling. Trim excess dough, leaving about 1 inch overhang. Fold the top crust under the bottom crust and crimp the edges with your fingers or a fork to seal.

Vent and glaze. Cut 4–6 small slits in the top crust to vent steam. Whisk the egg with milk or water and brush it over the top crust. Sprinkle with coarse sugar if you like a little crunch.

Bake hot, then reduce. Bake at 425°F (220°C) for 15 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 35–45 minutes. The pie is done when the crust is deep golden and the filling is bubbling through the vents.

Protect the edges if needed. If the crust browns too fast, tent the pie with foil or use a pie shield during the last 20 minutes.

Cool before slicing. Let the pie cool on a rack for at least 3 hours. This is key. The filling needs time to thicken so your slices are clean and not runny.