Step 1: For the Pie Crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon granulated sugar. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 2: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Step 3: For the Cherry Filling: In a large bowl, combine the pitted cherries, 1 cup granulated sugar, cornstarch, flour or tapioca, almond extract (if using), and lemon juice. Toss gently to coat the cherries evenly. Let the mixture sit for 15-20 minutes, allowing the juices to release.
Step 4: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
Step 5: Pour the cherry filling into the prepared pie crust. Dot the top of the filling with the 2 tablespoons of cold, cubed butter.
Step 6: Roll out the second disc of dough. You can either place it directly over the filling, crimping the edges to seal and cutting a few slits for steam, or cut it into ½-inch to 1-inch strips to create a lattice top. Trim and crimp the edges of the pie.
Step 7: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle lightly with 1-2 teaspoons of granulated sugar.
Step 8: Place the pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 15 minutes.
Step 9: Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
Step 10: Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This is crucial for the filling to set properly.