Make pastry following pastry recipe (link is in ingredient list).
In a large bowl add pitted cherries, sugar, flour, lemon juice, and almond extract.
On a prepared work surface roll dough out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9 inch pie dish.
Trim the edges and reserve the dough to use for your lattice. Prick the bottom of the pie several times with a fork. With the extra pastry re-roll and cut into strips (you’ll need 9 strips).
Fill the pie with the cherry mixture and make your lattice on top. Trim the extra edges and press the pastry edges together.
Brush the top lattice with milk and sprinkle with coarse sugar. Add a few dollops of butter in the holes of the lattice.
Place in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 45-50 minutes until crust is brown and filling is bubbling.
Let pie cool for 10 -15 minutes before serving.
Keywords: Cherry Pie, Pastry, Dessert, Summer, Cherry, Pie