Roll out both crusts and refrigerate on parchment (or put one in the pie plate) until you’re ready to assemble the pie.

For the filling – in a large non-stick skillet, stir together the sugar and cornstarch until there’s no trace of cornstarch and then add in 2/3’s of the pitted cherries, lemon juice and water.

Turn on the heat to medium and stir until the mix comes together and begins to boil.  This will be super quick because there’s not a lot of liquid and the mix will thicken almost instantly.  Immediately remove from the heat and stir in the vanilla, almond extract and the remaining cherries.  Ideally leave the filling to cool to room temperature before putting the pie together.

Preheat the oven to 450 and line a large baking sheet with parchment.  If a crust isn’t already in the plate then carefully turn one rolled out sheet into your chosen pie plate and gently press it in.  Scrape in all of the (cooled) filling and smooth it out.  Drop the butter in small blobs across the top of the filling and then cover it with the second sheet of pastry.  Dampen, trim and flute the edges and then cut a couple of air vents into the top before placing the pie on the prepared baking sheet.  Apply the egg wash and extra sugar as you wish.  Bake at 450 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, and turn the heat down to 350 and bake for another 35-40 minutes.

Give the pie time to rest and cool for a couple of hours to allow for clean slices – and since this will still be rather tart, don’t forget the vanilla ice cream!