Cherry pie with lattice top

Pit the cherries; halve half of them and quarter the rest, so the halves keep texture and the quarters bake down jammy.

In a big bowl mix the cherries with the sugar, cornstarch, lemon juice, vanilla extract and almond extract; cover and refrigerate (up to 24 hours ahead).

On a lightly floured surface, roll the chilled bottom crust to about 12 inches across, flouring the pin and pressing any cracks together; keep the top crust in the fridge.

Roll the dough onto the pin, transfer it to a nine-inch pie dish and press it in with no air gaps.

Spoon the cherries into the crust with a slotted spoon, reserving the juices; refrigerate the filled pie.

Reduce the reserved juice in a small saucepan over low heat until slightly thickened, three to four minutes; cool five minutes, pour over the cherries and gently toss.

Dot a few pieces of extra cold butter over the cherries; refrigerate.

Roll the top crust to a circle about 12 inches across and one eighth of an inch thick; cut four strips two inches wide and four one inch wide.

Weave a lattice over the filling, folding strips back and laying the others over and under.

Trim only the long overhang with kitchen shears, fold the edges back toward the centre, and flute them by pinching with a knuckle against thumb and finger (or crimp with a fork).

Whisk an egg with a little milk with a fork and brush the crust and lattice all over; sprinkle with coarse sugar if wanted.

Preheat the oven to 400F, chilling the pie meanwhile; bake on a baking sheet at 400F for 20 minutes.

Reduce to 375F and continue baking, shielding the edges with a ring of aluminum foil if they brown too fast.

Cool at least three to four hours before slicing so the filling sets.