Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, letting the excess hang over the edges. Refrigerate while you prepare the filling.

In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Toss gently until the cherries are evenly coated. Let the mixture sit for 15 minutes to release juices.

Pour the cherry filling into the chilled pie crust, spreading it evenly. Dot the top of the filling with the butter pieces, distributing them across the surface.

Roll out the second pie crust and cut it into 1-inch strips for a lattice top. Weave the strips over the filling in a crisscross pattern, trimming any excess and crimping the edges with a fork or your fingers to seal.

Brush the lattice and crimped edges with the egg wash, then sprinkle the coarse sugar generously over the top for a golden, sparkly finish.

Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes until the crust is deep golden brown and the filling is bubbling thickly through the lattice.

Remove the pie from the oven and cool on a wire rack for at least 4 hours before slicing. This allows the filling to set properly for clean slices that don't run.