In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until a dough forms. Divide the dough into two equal discs, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out one chilled dough disc on a floured surface until it’s about 12 inches in diameter. Fit it into a 9-inch pie pan. Pre-bake the bottom crust for 5 minutes, allowing it to firm up and reduce sogginess. Remove from the oven and let cool while preparing the filling.

In a mixing bowl, toss the pitted tart cherries with granulated sugar and cornstarch until well coated. Add almond extract and gently mix. Pour the filling into the pre-baked crust.

Pour the cherry filling into the cooled pre-baked crust, spreading it evenly. Roll out the second dough disc and cut it into strips. Weave the strips into a lattice top, trimming any excess dough and crimping to seal.

Preheat your oven to 425°F (220°C). Brush the lattice top with an egg wash and cover the edges with foil. Bake for 45-50 minutes until the filling is bubbling and the crust is golden brown.

Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least an hour before serving.