Step 1

Preheat the oven to 375°F.

Step 2

Stir the cherries, sugar, cornstarch, vanilla extract, almond extract, and salt together in a large mixing bowl.

Step 3

On a lightly floured work surface, roll out one of your pie crusts into a large circle, about 13 inches in diameter. You can invert your pie plate over the dough circle to get an approximation of the diameter. The dough should be 2 inches greater in diameter than the plate.

Step 4

Drape the dough in the pie plate and gently press so that it conforms to the inside of the plate.

Step 5

Spoon the filling into the dough-lined pie plate, smoothing out the top with a spoon.

Step 6

Roll the second pie crust to a circle slightly larger than the pie plate, about 10-inches in diameter.

Step 7

Slice the second crust into 1-inch strips. Weave the strips in a lattice formation over the fillings. (Notes 2 and 3)

Step 8

Tuck the edges of the bottom crust over the edges of the top crust, gently pinching them together to form a seal.

Step 9

Brush the top crust with melted butter and sprinkle it with about a tablespoon of sugar.

Step 10

Place the pie into the oven and check it after 20 minutes. Once the edges start to darken, cover them with foil or a pie shield.

Step 11

Bake the pie for a total of about 50 to 60 minutes, until the filling is bubbling throughout.

Step 12

Remove the pie from the oven when it's done and place it on a cooling rack. Allow the pie to cool completely before slicing, about 4 hours.

Step 13

Slice and serve.