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Bright, tangy sour cherry pie with a beautiful lattice crust is a family summer dessert tradition. This bold, ruby-red pie delivers the perfect balance of sweet and tart.
Prepare the pie crust: In a bowl, combine all-purpose flour and salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide in half, flatten, wrap, and chill for at least 1 hour.
Make the filling: In a saucepan over medium heat, combine pitted sour cherries, sugar, cornstarch, and almond extract. Stir continuously until the mixture simmers and thickens, about 5 minutes. Remove from heat and let cool to room temperature.
Roll out one dough disc on a lightly floured surface to fit a 9-inch pie pan. Gently transfer and press into the pan, trimming excess dough.
Pour the cooled cherry filling into the crust, leveling the top. Roll out the second dough disc and cut into strips to weave a lattice pattern over the pie. Pinch and crimp edges to seal.
Brush the lattice and edges with egg beaten with milk for a glossy finish. Bake at 400°F (205°C) for 20 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 35–40 minutes until the crust is golden and filling bubbles. Cool at least 2 hours before slicing to allow filling to set.
