Flaky, golden pastry gives way to a filling of jammy tart cherries, brightened with a splash of lemon juice and a hint of almond extract that makes each bite taste like true cherry pie, not an imitation. The lattice-style double crust bakes up crisp and deeply browned, with steam vents letting the fruit bubble through as it sets into that perfect sliceable texture. Chilling the butter and dough thoroughly is what gives this crust its shatter-crisp layers, and letting the pie rest a full two hours before cutting is the trick to a filling that holds its shape on the plate instead of running. This one's built for a lower added-sugar table without losing what makes cherry pie taste like cherry pie — the fruit itself does most of the work here. It's a solid pick when you want a classic, from-scratch dessert that still fits your added sugar goals.
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Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in 6 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1–2 tbsp water a little at a time if needed. The dough should hold together when pressed but not feel wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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