Preheat oven to 400°F (200°C).

In a large bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Let sit 5–10 mins to get juicy.

Line a 9-inch pie dish with the bottom crust and pour in the cherry filling.

Dot the top of the filling with small pieces of butter.

Cover with the top crust (you can do a lattice or full top). Seal and crimp the edges.

Whisk the egg and milk together and brush over the crust. Sprinkle with coarse sugar if using.

Cut a few slits in the top crust (if not using lattice) for steam to escape.

Place the pie on a baking sheet and bake for 20 minutes at 400°F.

Reduce oven temp to 350°F (175°C) and bake another 30–35 minutes, until crust is golden and filling is bubbly.

Cool completely before slicing so the filling sets — at least 2 hours.