Step 1: Prepare the Pie Crust (The Foundation of Flavor)

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness. The goal is to keep the butter cold and not overwork the dough.
3. Add Ice Water and Vinegar (Optional): Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. If using apple cider vinegar, add it with the first addition of water. Mix until the dough just comes together and is no longer dry. Be careful not to overmix; overmixing develops gluten, which can result in a tough crust. The dough should be slightly shaggy but hold together when pinched.
4. Form Dough Discs: Divide the dough in half and shape each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling time is essential as it allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing shrinkage during baking.

Step 2: Prepare the Cherry Filling (The Sweet and Tangy Heart)

1. Prepare the Cherries: If using fresh cherries, pit and stem them. If using frozen cherries, thaw them completely and drain off any excess juice.
2. Combine Filling Ingredients: In a large bowl, gently toss together the cherries, granulated sugar, cornstarch, lemon juice, almond extract (if using), and salt. Ensure the cornstarch is evenly distributed to prevent clumps.
3. Let Filling Rest (Optional but Recommended): Allow the cherry filling to sit for about 15-20 minutes. This allows the sugar to draw out some of the juices from the cherries, which will then be thickened by the cornstarch during baking, creating a luscious filling.

Step 3: Assemble and Bake the Pie (Bringing it All Together)

1. Preheat Oven and Prepare Pie Plate: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any potential drips from the pie filling. This will save you from cleaning up a sticky mess later.
2. Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle, about ⅛-inch thick. Gently transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a ½-inch overhang. Crimp the edges of the bottom crust as desired. You can use a fork to prick the bottom crust several times; this is called “docking” and helps prevent the crust from puffing up too much during baking.
3. Add Cherry Filling: Pour the prepared cherry filling into the pie crust, spreading it evenly. Dot the top of the filling with the 2 tablespoons of butter, cut into small pieces. This adds richness and flavor to the filling.
4. Roll Out Top Crust: Roll out the second disc of pie dough into another 12-inch circle. Gently place it over the cherry filling. Trim the edges and crimp them together with the bottom crust to seal the pie. Ensure there are no gaps in the seal.
5. Cut Vents: Cut several vents in the top crust using a sharp knife or decorative cutters. These vents allow steam to escape during baking, preventing the crust from cracking and ensuring the filling cooks properly.
6. Egg Wash and Sugar (Optional): If desired, brush the top crust with the egg wash (beaten egg and water mixture) for a golden-brown finish. Sprinkle with turbinado sugar or coarse sugar for added texture and sparkle.
7. Bake the Pie: Bake in the preheated oven for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.
8. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This cooling time is crucial as it allows the filling to thicken properly and set, preventing a runny pie. Resist the temptation to cut into it while it’s still hot, as the filling will be too liquid.