In a pot, combine pitted cherries, granulated sugar, cornstarch, lemon juice, ginger, cinnamon, almond extract, and salt. Bring to a boil and simmer for 15 minutes until thickened. Let the mixture cool completely.

Allow the chilled pie dough to rest at room temperature for a few minutes. Roll one piece into a 12” round and fit it into a 9” pie plate. Cut the second round into uniform strips for the lattice top.

Place both doughs back in the refrigerator for about 15 minutes to firm up, which helps prevent shrinkage while baking.

Preheat your oven to 425°F, and place a baking sheet on the middle rack to catch any drips as the pie bakes.

Pour the cooled cherry filling into the prepared crust. Create the lattice top by weaving the dough strips, crimping the edges to seal, then brush with egg wash and sprinkle with turbinado sugar for added texture.

Refrigerate the assembled pie for 30 minutes. This ensures a crisp crust after baking.

Position the pie on the preheated baking sheet and bake for 25 minutes. Then, reduce the oven temperature to 375°F, continuing to bake for an additional 45 to 60 minutes until the crust is golden brown and the filling is bubbling. Allow to cool completely before slicing.