Step 1: Prepare your pie crusts according to your favorite recipe, ensuring they are chilled. If using store-bought, let them come to room temperature for a few minutes before rolling.
Step 2: In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat all the cherries evenly. Let the mixture sit for 10-15 minutes.
Step 3: Preheat your oven to 400°F (200°C). Roll out one disc of pie dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang.
Step 4: Pour the cherry filling into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of cold butter.
Step 5: Roll out the second disc of pie dough. You can either place it whole over the filling and cut slits for venting, or create a lattice top by cutting the dough into 1-inch strips and weaving them over the filling. Trim and crimp the edges of both crusts together to seal.
Step 6: Brush the top crust with the egg wash and sprinkle lightly with coarse sugar.
Step 7: Place the pie on a baking sheet and bake at 400°F (200°C) for 15 minutes.
Step 8: Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbly and thick. If the crust browns too quickly, tent the edges with aluminum foil.
Step 9: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This cooling time is essential for the filling to set properly.