Step 1

In a large bowl, combine the flour, salt, and sugar.

Step 2

Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Step 3

In a small bowl, whisk together the beaten egg and vinegar. Pour this mixture over the flour-butter mixture.

Step 4

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.

Step 5

Divide the dough into two equal portions, shaping each into a disk. Wrap each disk with plastic wrap and refrigerate for 30 minutes.

Step 6

Drain the canned cherries, reserving 1 cup of cherry juice.

Step 7

In a medium pot, combine the cherry juice, granulated sugar, cornstarch, lemon juice, and almond extract.

Step 8

Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.

Step 9

Add the drained cherries to the pot and gently stir to coat them with the filling. Remove from heat and set aside to cool to room temperature.

Step 10

On a lightly floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan.

Step 11

Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.

Step 12

Pour the cooled cherry filling into the prepared pie shell, spreading it evenly.

Step 13

Create the lattice top crust

Step 14

Roll out the second disk of dough into a circle on a lightly floured surface.

Step 15

Using a sharp knife or pizza cutter, cut the dough into strips, about ½-inch wide.

Step 16

Lay half of the strips horizontally across the pie, leaving even spacing between each strip.

Step 17

Fold back every other strip halfway, then place a strip vertically across the unfolded strips.

Step 18

Unfold the folded strips back over the vertical strip.

Step 19

Fold back the remaining horizontal strips, placing another vertical strip across the unfolded ones.

Step 20

Repeat this process, alternating the strips in opposite directions, until you've created a lattice pattern on top of the pie.

Step 21

Seal and crimp the pie Top

Step 22

Trim the excess dough from the lattice edges, leaving a slight overhang.

Step 23

Fold the overhanging lattice and bottom crust edges together and crimp to seal the pie.

Step 24

Brush with egg wash & sprinkle with coarse sugar!

Step 25

Lightly beat an egg in a small bowl. Using a pastry brush, gently brush the lattice crust and edges of the pie with the beaten egg.

Step 26

Sprinkle coarse sugar evenly over the top of the pie for added.

Step 27

Bake at 375 degrees F for 45-45 minutes. Keep an eye on the pie as it bakes, and once the crust turns a golden brown color and the filling is bubbling on top, it's a good indication that the pie is done. Baking times may vary slightly, so it's always a good idea to check for visual cues of doneness. Once baked to perfection, remove the pie from the oven and allow it to cool before slicing and serving!

Step 28

This pie is delicious on it's own and heavenly with a scoop of vanilla ice cream!