Directions

• In a large pot, combine fresh cherries, granulated sugar, cornstarch, lemon juice, ground ginger, ground cinnamon, almond extract, and kosher salt. Bring to a boil, then lower the heat and simmer for 15 minutes until it thickens to a jam-like consistency. Let the filling cool completely.
• While the filling cools, allow your pie dough to rest at room temperature. Roll out two crusts into 12-inch rounds. Fit one into a 9-inch pie plate and refrigerate. Cut the second round into 1-inch strips for a lovely lattice top, then refrigerate both crusts until ready.
• Preheat your oven to 425°F and place a baking sheet inside to catch any drips while baking the pie.
• Pour the cooled cherry filling into the chilled pie crust. Create a beautiful lattice top using the cut strips, pinching the edges and crimping for a decorative finish.
• Brush the lattice with the beaten egg and sprinkle with turbinado sugar for added crunch. Chill the pie for 30 minutes to help it hold its shape during baking.
• Carefully place the pie on the preheated baking sheet. Bake at 425°F for 25 minutes, then reduce the temperature to 375°F and continue baking for 45-60 minutes until the crust is golden brown and the filling is bubbling.
• Allow your cherry pie to cool completely on a wire rack before slicing.