Cherry Pie

In a large pot over medium heat, bring cherries, granulated sugar, cornstarch, lemon juice, cinnamon, ginger, almond extract, and salt to a boil. Reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until cherries have softened and liquid starts to thicken, about 15 minutes. Let cool.

Let dough sit at room temperature 5 to 10 minutes. On a lightly floured surface, roll each batch of dough to a 12” round. Transfer one round to a 9” pie plate. Gently press sides down to make sure there are no gaps. Cut second round into 1”-thick strips for a lattice top, then place on a large cutting board. Refrigerate both until cold, about 15 minutes. 

Pour cooled cherry filling over dough in pie plate. To make a lattice top, lay strips of dough vertically over filling. Lift up every other strip and place and arrange another strip of dough across horizontally. Lay strips back down. Lift alternating strips up and place another strip across horizontally, then lay strips back down. Repeat with remaining strips.

Using kitchen shears, trim edges to a ½” overhang. Pinch bottom and top edges together, then tuck under so edge is flush with edge of pie plate. Crimp as desired.

Brush top and sides with egg wash; sprinkle with turbinado sugar. Refrigerate until firm, about 30 minutes.

Arrange a rack in center of oven; preheat to 425°. Place a large baking sheet on rack.

Carefully place pie on preheated sheet and bake 25 minutes. Reduce oven temperature to 375° and continue to bake until crust is deeply golden and filling is bubbling, 45 to 60 minutes more. Let cool completely before slicing.