2 10" pie crusts
4 1/2 cups cherries
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon cold unsalted butter, cubed
Egg wash - 1 large egg beaten with 1 tablespoon milk
Preheat oven to 400°.
In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract together until thoroughly combined. Set the filling aside in the refrigerator until oven is preheated.
Place the first pie crust in a pie pan. Tuck it in with your fingers, making sure that it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
Place the second crust on top and pinch the two crusts together with a fork. Create a couple of holes in the top with a fork.
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if desired.
Place the pie into a large baking sheet and bake for 20 minutes. Turn the temperature down to 375° and bake for an additional 30-35 minutes. After the first 20 minutes, place foil on top of the pie to prevent the crust from burning.
Allow the pie to cool for 3 hours at room temperature before serving.