Make the Pie Crust:

• In a large bowl, mix the flour, salt, and sugar together. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need more water depending on the humidity. Be careful not to overwork the dough.
• Divide the dough into two equal portions, shape them into discs, and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes before using.

Make the Cherry Filling:

• In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Stir to combine.
• Cook the mixture over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens, about 5-7 minutes.
• Once thickened, remove from heat and let it cool while you roll out the dough.

Assemble the Pie:

• Preheat the oven to 375°F (190°C).
• Roll out one of the dough discs on a lightly floured surface into a circle that fits your 9-inch pie dish. Place the rolled dough into the pie dish, pressing it gently into the bottom and up the sides.
• Pour the cooled cherry filling into the pie crust, spreading it out evenly.
• If you’re making a lattice crust, roll out the second dough disc and cut it into strips. Arrange the strips in a criss-cross pattern over the top of the pie. Trim the excess dough and crimp the edges together to seal the pie. If you’re using a full top crust, place the second dough disc over the filling, cut a few slits for steam to escape, and crimp the edges.
• Brush the top of the crust with heavy cream or milk, and sprinkle with coarse sugar.

Bake the Pie:

• Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Cool and Serve:

• Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.