Preparation Steps

• Make the pie crust: In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes, or up to 2 days.
• Prepare the filling: In a large bowl, combine the pitted cherries, 1 cup of granulated sugar, cornstarch, fresh lemon juice, almond extract, and a pinch of salt. Mix gently until the cherries are evenly coated. Set aside.
• Preheat oven to 400°F (200°C). Lightly grease a 10x15-inch or 12x18-inch baking sheet (half-sheet pan).
• On a lightly floured surface, roll out one disc of dough into a large rectangle, approximately 12x18 inches, to fit your prepared baking sheet. Carefully transfer the dough to the baking sheet.
• Pour the cherry filling evenly over the bottom crust, spreading it to the edges.
• Roll out the second disc of dough into a rectangle of similar size. You can place it directly over the filling, or cut it into strips for a lattice top. Carefully place the top crust over the filling.
• Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges to seal the top and bottom crusts together. If using a solid top crust, cut several slits in the top for steam to escape.
• In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush the top crust evenly with the egg wash, then sprinkle with 2 tablespoons of granulated sugar.
• Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
• Remove from the oven and let cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.