1-First Step: Prepare the Pie Dough: Begin by making your pie dough using all-butter or a butter and shortening mix, as this creates that flaky texture we all adore. Roll it out on a floured surface and shape it for your pie pan, then chill it in the fridge for at least 2 hours. This step helps the dough firm up, making it easier to handle and preventing shrinkage during baking.

2-Second Step: Mix the Filling: In a large bowl, combine 4.5 cups of halved and quartered pitted fresh cherries with 2/3 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, and 1/4 teaspoon almond extract. Stir everything gently until the cherries are evenly coated this mixture needs to sit in the fridge for a bit to let the flavors blend. For an extra tip, if you’re using sour cherries, consider bumping up the sugar slightly to keep things sweet.

3-Third Step: Assemble the Bottom Crust and Add Filling: Once your dough is chilled, roll out the bottom crust and carefully fit it into your pie pan. Pour in the cherry filling, spreading it evenly, then pop the whole thing back in the fridge to set for about 15 minutes. This cooling helps the filling stay put and avoids any messy overflows during baking it’s a simple trick that makes a big difference.

4-Fourth Step: Prepare and Add the Thickened Cherry Juice: While your pie is chilling, take any reserved cherry juice and reduce it on the stove over medium heat until it thickens, which should take about 5-10 minutes. Let it cool slightly before pouring it over the cherries in the pie. Dot the filling with 1 tablespoon of cold unsalted butter cut into small cubes to add richness and minimize bubbles.

5-Fifth Step: Top the Pie and Decorate: Roll out your top crust and cut it into strips for a lattice design, or simply place it over the filling if you prefer a full top. Seal the edges, then brush on the egg wash made from 1 large egg beaten with 1 tablespoon milk, and sprinkle with coarse sugar if you’re using it. This step not only enhances the look but also ensures a golden crust bake at 400°F for the first 20 minutes to get that initial rise.

6-Sixth Step: Chill and Bake the Pie: Refrigerate the assembled pie for 30 minutes to firm everything up before baking this prevents the crust from slumping. Preheat your oven to 400°F, then bake for 20 minutes; reduce the heat to 375°F and continue for 30-40 minutes until the crust is golden and the filling bubbles. Keep an eye on the edges and shield them with foil if they start browning too fast, as this maintains even cooking.

7-Final Step: Cool and Serve: Once baked, remove the pie from the oven and let it cool completely on a wire rack, which takes about 3-4 hours to set properly. Slice and serve at room temperature or slightly warmed, pairing it with ice cream for a delightful treat. The total prep time is around 3 hours, cooking takes 55 minutes, and including cooling, you’re looking at about 7 hours from start to finish patience here rewards you with the best texture and flavor.