Tart Cherry Almond Lattice Pie

1. Prepare Bottom Crust

Roll out one disk of the pie dough on a lightly floured counter until it is about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, gently pressing it into the corners. Place the pie plate in the refrigerator for about 30 minutes to ensure the dough is firm and easy to handle.

2. Prepare Lattice Strips

While the bottom crust chills, roll out the second disk of dough on a lightly floured counter. Cut it into strips for the lattice top, then lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and freeze for about 30 minutes. This helps the strips maintain their shape during baking.

3. Prepare Cherry Filling

In a large bowl, combine the pitted cherries with 1 cup of sugar. Let the mixture sit for about an hour to draw out the juices from the cherries. Preheat your oven to 425 degrees and prepare a rimmed baking sheet by lining it with aluminum foil.

4. Mix Cherry Filling

Drain the cherries, reserving ¼ cup of the juice. Mix the cherries with the reserved juice, cornstarch, cinnamon, almond extract, and a pinch of salt. This step is crucial because it prevents the pie from becoming too soggy, and you want the mixture to be thick and well-coated.

5. Assemble Pie

Pour the cherry mixture into the chilled pie crust. Arrange the dough strips in a lattice pattern over the filling. Brush the lattice with the lightly beaten egg white and sprinkle with the remaining tablespoon of sugar.

6. Bake Pie

Place the pie on the prepared baking sheet to catch any drips and bake in the preheated oven at 425 degrees for 25 minutes. Then, reduce the oven temperature to 375 degrees and continue baking for another 30 to 45 minutes, until the filling is bubbling and the crust is a deep golden brown.

7. Cool Pie

Once baked, transfer the pie to a wire rack and let it cool for at least 2 hours before serving. This allows the filling to set properly.