DIRECTIONS

1. Prepare the pie dough as directed for a double crust.
2. Preheat oven to 425° and place a large piece of foil on a baking sheet
3. Using one half of the prepared pie dough, line a 9 or 10-inch pie pan, allowing excess dough to hang over the sides.
4. In a large bowl, combine the cherries, sugar, corn starch, vanilla extract and almond extract.
5. Stir until well combined.
6. Pour into the pie shell.
7. Roll out the remaining pie dough and cut into 11 strips and top the pie in a lattice, finishing the edges as desired.
8. In a small bowl, whisk together the egg and water until well blended.
9. Using a pastry brush, apply the egg mixture to the dough then sprinkle with coarse sugar.
10. Place pie pan on top of the foil and bake for 20 minutes.
11. Reduce oven temperature to 350°F and continue baking for an additional 40-45 minutes.
12. If the crust starts to get too brown, pull up the edges of the foil and create a shield for the edges.
13. When the pie is done, allow to cool for 12-24 hours at room temperature. This will allow the pie to set up enough to get clean slices.