Prepare my pie crust recipe through to step 3.
Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.
On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling.
Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
Allow the pie to cool completely at room temperature before slicing and serving.
Leftovers can be covered tightly and stored in the fridge for up to 5 days.
This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.
The calories are an estimate only.