Preheat your oven to 400°F (200°C). While the oven heats, place a large rimmed baking sheet inside to preheat as well. This will help catch any juices that might bubble over from the pie as it bakes.

Open both cans of sour cherries and drain them, reserving the juice from one can. Measure out 1/2 cup of the reserved cherry juice. In a 2-quart saucepan, whisk together the 1/2 cup reserved cherry juice, 1 cup white sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Place over medium heat and whisk constantly until the mixture comes to a boil and thickens noticeably—this will take a few minutes. Once thickened, remove from heat and whisk in 1/2 teaspoon almond extract and 1 tablespoon unsalted butter until smooth and glossy. Gently fold in the drained cherries using a flexible spatula. Set the filling aside to cool completely before assembling the pie. I like to fold in the cherries gently so they stay as whole as possible for bursts of fruit in every bite.

On a lightly floured surface, roll out the chilled flaky pie dough to about 1/8 inch thickness. Use the rolled dough to line a 9-inch metal pie plate, gently pressing to fit. Trim off any excess dough hanging over the edges with a knife. Evenly spread the cooled cherry filling from Step 2 into the prepared pie shell.

Gather the dough scraps, wad them together, and re-roll to about 1/8 inch thickness. Cut the dough into strips using a sharp knife or ruler for straight lines. Lay half the strips horizontally across the top of the pie, then weave the remaining strips under and over to create a lattice pattern. Trim off excess pastry around the edges and crimp the crust to seal. Brush the lattice and edges with the beaten egg. If desired, sprinkle the top liberally with demerara or turbinado sugar for a crunchy finish. I love the sparkle and crunch that demerara sugar adds to the crust—it makes the pie look bakery-fresh!

Place the assembled pie on the preheated baking sheet in the oven. Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 20 minutes, or until the crust is golden brown and the filling is bubbling gently at the edges.

Remove the pie from the oven and let it cool on a wire rack for 3–4 hours. This allows the filling to set properly so it slices cleanly; cutting too soon can make the filling runny. For an extra hit of flavor, I sometimes dust a little more demerara sugar over the top just before serving.