Step 1

Preheat oven to 400.

Step 2

Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.

Step 3

Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.

Step 4

Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.

Step 5

Bring to a boil, stirring often.

Step 6

Reduce heat to medium and simmer about 3 to 5 minutes until thickened.

Step 7

Turn off heat and add butter, almond extract, and cherries. Set aside.

Step 8

Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.

Step 9

Add the filling.

Step 10

Unroll the second crust and slice into 1" wide strips.

Step 11

Place half of the strips across the pie vertically and half horizontally.

Step 12

Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.

Step 13

Cool before serving for at least 3 hours or overnight.