Prepare 2 traditional pie crusts for the top and bottom of the pie. (Click here for video) Make the filling—in a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract together until combined. Cover the filling with saran wrap and refrigerate between 6-24 hours to allow the flavors to develop.
Once the filling is ready, roll out your chilled pie dough on a floured work surface until it’s about 12 inches in diameter. Once it’s the appropriate diameter, place into a 9 inch pie dish, crimping the crust around the plate. Use a slotted spoon to spread the cherries into the crust, reserving the juices. Refrigerate the pie uncovered.
While the pie refrigerates, pour several tablespoons of the remaining juice into a saucepan on low heat and cook until it is slightly thickened. Allow the cherry juice reduction to cool, then pour over the cherry filling. Place the small cubes of butter on top of the filling and preheat the oven to 400F degrees.
While the oven preheats, roll out the second disc of chilled pie dough into a 12-inch diameter and use a pastry wheel to cut the dough into 4 strips that are 2 inches wide and 2 strips that are 1 inch wide. Thread the strips over and under one another, creating a lattice pattern. Press the edges of the strips of the pie crust together and flute or crimp the edges with a fork. Brush the top with egg wash and sprinkle with coarse sugar. Bake for 20 minutes, then reduce the temperature to 375F and bake an additional 40 minutes or until the crust is golden brown and the juices are hot and bubbling. If the edges seem to be browning too quickly, loosely cover with aluminum foil or use a pie crust shield.
Remove the pie from the oven and place on a wire cooling rack, and allow to cool for at least 4 hours before serving 18.Slice and serve with vanilla ice cream.