Prepare the Filling:

In a large saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and bubbles (about 8–10 minutes). Remove from heat and stir in almond extract if using. Allow to cool slightly.

Prepare the Pie Crust:

Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, trimming excess dough around the edges.

Assemble the Pie:

Pour the cherry filling into the prepared crust. Dot the top with butter pieces. Place the second crust over the filling. You can either cover fully (cutting slits for steam) or create a lattice design. Seal and crimp edges.

Add Finishing Touches:

Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.

Bake the Pie:

Place pie on a baking sheet (to catch drips) and bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling through the vents.

Cool & Serve:

Let the pie cool at least 2 hours before slicing so the filling sets properly. Serve with vanilla ice cream or whipped cream for the perfect finish.