Toss cherries, cornstarch, sugar, lemon juice, almond extract, and vanilla into a bowl. Stir until mixed. Cover and pop it in the fridge.

Flour your work surface. Roll out a chilled dough disc (keep another in the fridge) until it becomes a 12-inch circle. Carefully lay it into your 9-inch dish.

Spoon the cherries onto the crust. Refrigerate without covering. Save the juice for later.

Pour some of our leftover juices into a saucepan. Simmer over low heat for 3 to 4 minutes until they're thickened and slightly reduced. Let them cool for a bit, then pour them over the cherries in your fruity filling.

Give the cherry filling a gentle toss. Dot some butter pieces on it.

Preheat the oven to 400°F (204°C).

Grab that other chilled dough disc from the fridge. Roll it out into a nice, big 12-inch circle. Slice that dough into strips.

Weave those strips under and over each other. Press their edges into your bottom crust to seal the deal, and trim any excess dough. Crimp or flute those edges with your fingers or a fork.

Gently brush the crust with egg wash.

Slide the pie onto a baking sheet and into the oven. Bake for about 20 minutes. Then, lower the temperature to 375°F and let it bake for another 30 to 40 minutes. Slap on a shield to keep the pie edges from getting too brown too quickly.

You'll know it's done when the top crust turns a beautiful golden brown and the filling juices bubble up through the vents/lattice or around the edge for 5 minutes!

Carefully remove the pie from your oven and set it on a wire rack. Let it cool for 3 to 4 hours (or even longer if needed). Slice and serve.