Make the Dough

In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough forms. Divide in two, wrap, and refrigerate for at least 1 hour.

Prepare the Filling

In a saucepan over medium heat, combine cherries, sugar, lemon juice, and salt. Stir gently. Mix cornstarch with 2 tablespoons of water to make a slurry, then stir into the cherry mixture. Cook until thick and glossy. Remove from heat and stir in almond extract. Cool completely.

Roll Out the Dough

Roll one disk of dough into a 12-inch circle and fit into a 9-inch pie pan. Trim the edges and chill while preparing the top crust.

Assemble the Pie

Pour cooled filling into the crust. Roll out the second dough disk and cut into lattice strips or cover fully. Seal edges and crimp. Brush with egg wash and sprinkle with coarse sugar if desired.

Bake the Pie

Preheat oven to 400°F (205°C). Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake an additional 30–35 minutes, until crust is golden and filling is bubbling.

Cool and Serve

Let the pie cool for at least 3 hours before slicing. Serve with whipped cream or ice cream.