Sour cherry lattice pie

Toss the frozen cherries with the sugar, cornstarch, lemon zest, cinnamon, cardamom, almond extract and a pinch of salt; keep cold and work quickly before it thaws.

Cut the chilled double portion of dough in half; keep one half in the fridge.

Flatten the dough along the lines through the corners, turn 90 degrees, dust with flour and roll to about an eighth of an inch thick and a 13-inch round, rotating as you go.

Transfer to the pie plate by hand, on the rolling pin or folded in half; let it slump into the corners rather than stretching, press for full contact and trim to a half-inch overhang. Chill.

Roll the second half roughly square and cut ten strips about an inch to an inch and a half wide using a straight edge.

Scrape the filling into the bottom crust and press it down well.

Dab beaten egg around the rim; lay five strips each way in an over-under basket weave with even gaps, starting with the longest strips across the center.

Press the strips onto the edge, trim with scissors just beyond the rim, egg wash the border and fold the overhang up over the lattice.

Thin the border with the tines of a fork, then crimp into a wide wave pattern with floured fingers.

Chill the pie very cold, ideally in the freezer.

Brush every exposed surface of pastry with beaten egg, avoiding pools, and sprinkle with raw sugar off the baking sheet.

Set on a foil-lined baking sheet and bake at 425F about 20 minutes, until it starts to color.

Drop to 350F and bake the rest of the way, two hours to two and a half hours in all.

Let set uncovered in a dry place, about 24 hours, before cutting.