1-First, prepare and chill the double pie crust dough, then let it soften slightly before rolling. This step helps achieve that classic flaky texture many love in a sweet cherry pie.

2-Next, preheat your oven to 425°F with the rack in the lower-middle position, and whisk together the sugar, lemon juice, cornstarch, almond extract, and vanilla extract until smooth before stirring in the cherries to coat.

3-Roll the larger dough portion into a 12-inch circle and fit it into a 9-inch pie pan. For the top, roll the smaller portion and cut ten ¾-inch wide strips to form a lattice pattern. Pour the cherry filling into the crust, mounding it slightly for an even bake, then arrange the strips over the filling and trim and crimp the edges to seal.

4-Brush the lattice with the lightly beaten egg white and sprinkle with coarse sugar for a shiny finish. Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 15 minutes, then tent loosely with foil, reduce the oven to 375°F, and bake for about 1 hour more until the filling bubbles and the crust turns golden brown. If the edges brown too quickly, cover them with foil.

5-Finally, cool the pie completely at room temperature before slicing to let the filling set properly. For adaptations, use frozen cherries if they’re fully thawed and drained, or opt for a full top crust with vents instead of lattice. Serve with vanilla bean ice cream for an extra treat, making this sweet cherry pie a hit for food enthusiasts and busy parents alike.