Tart cherries simmer down with sugar, cornstarch, a bright squeeze of lemon juice, and a hint of almond extract until they turn glossy, thick, and jammy — the kind of filling that bubbles up through the vents as it bakes. That fruit gets tucked into a from-scratch double crust, rolled thin, crimped tight, and brushed with a golden egg wash before a scatter of coarse sugar goes on top for crunch. The two-stage bake, hot first and then lower and slower, is what gives the crust its deep color and lets the filling set into clean, sliceable wedges once it's had time to cool. It's a genuinely classic summer pie, the kind you serve slightly warm with the filling still glistening, and it's a solid pick for a dairy free dessert table. Just give it the full two-hour rest before you cut in — that's what turns a saucy filling into neat, jammy slices.
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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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