Let’s bake this beautiful Homemade Cherry Pie:

1. Prepare Cherries and Juice:

• Place the thawed frozen pitted tart cherries in a strainer set over a bowl to capture all the excess juices.
• Measure out 1 cup of the reserved cherry juice. Set aside any remaining juice for another use (like a drink or sauce).
• Transfer the drained cherries to a separate large bowl.

2. Make the Cherry Filling Glaze:

• In a small bowl, stir together the ¼ cup of cornstarch and ¼ cup of the water until completely smooth, with no lumps. Set this slurry aside.
• Pour the reserved 1 cup of cherry juice into a small saucepan. Add the ¾ cup of cane sugar and stir.
• Bring the juice-sugar mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
• Once boiling, reduce heat slightly if needed. Gradually whisk the prepared cornstarch slurry into the boiling cherry juice mixture.
• Continue to cook and whisk constantly until the juices thicken noticeably and become clear and glossy. This should take just a minute or two once the slurry is added.
• Remove the thickened glaze from the heat.

3. Finish the Cherry Filling and Cool:

• Pour the hot, thickened glaze over the drained cherries in the large bowl.
• Gently stir in the ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon almond extract, and the pinch of salt until the cherries are evenly coated.
• Allow this cherry filling to cool completely to room temperature. This is important to prevent a soggy bottom crust.

4. Prepare Oven and Pie Crusts:

• Arrange an oven rack in the bottom third of your oven. Place a baking sheet on this rack.
• Preheat the oven to 425°F (220°C) with the baking sheet inside it. (The hot baking sheet helps the bottom crust bake properly).
• Bottom Crust: Following your pie crust recipe instructions, roll out half of your chilled pie dough to about a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Gently fit it into the pan, leaving about a ½-inch overhang on all sides. Loosely cover the crust-lined pie plate with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
• Top (Lattice) Crust: While the bottom crust chills, roll out the remaining half of your pie dough similarly. Transfer this rolled dough to a baking sheet (or keep on parchment), loosely cover it with plastic wrap, and place it in the refrigerator to chill for at least 30 minutes (or until the bottom crust has chilled).

5. Assemble the Pie:

• Prepare the egg wash: In a small bowl, whisk together the 1 large egg and the remaining 1 tablespoon of water. Set aside.
• Remove the chilled bottom crust from the refrigerator. Pour the completely cooled cherry filling into the crust-lined pie plate, spreading it evenly.
• Remove the chilled top crust dough from the refrigerator. Transfer it to a lightly floured cutting board. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even 1-inch wide strips.
• Weave the Lattice: Evenly space 4 to 5 dough strips crosswise over the pie filling. Fold back every other strip from the center. Place a new strip perpendicular to these, across the center. Unfold the original strips. Now fold back the alternate original strips and place another perpendicular strip. Continue this weaving pattern, pulling back strips as necessary, until the top is covered with a lattice.
• Trim the edges of the lattice strips so they are even with the edge of the pie.
• Fold the ½-inch overhang of the bottom crust up and over the ends of the lattice strips. Crimp the dough edge decoratively with your fingers or a fork to seal.

6. Egg Wash, Sugar, and Bake:

• Using a pastry brush, lightly brush the entire lattice top (not the crimped edge, unless desired) with the prepared egg wash.
• If using, sprinkle coarse sugar generously over the egg-washed lattice.
• Carefully place the assembled pie onto the hot baking sheet in the preheated 425°F oven.
• Bake for 20 minutes.
• After 20 minutes, reduce the oven temperature to 375°F (190°C).
• Continue baking for an additional 40 to 50 minutes. The pie is done when the crust is beautifully golden brown and the cherry filling has been bubbling vigorously (especially in the center) for several minutes. If the edges of the crust start to brown too quickly during the lower temperature bake, loosely tent them with aluminum foil or use a pie crust shield.

7. Cool Completely (Absolutely Crucial!):

• Transfer the baked pie from the oven to a wire rack.
• Allow the pie to cool completely before slicing and serving. This will take at least 4 hours, or preferably longer (6-8 hours or overnight is even better). This extended cooling time is essential for the cherry filling to fully set and thicken properly, ensuring clean slices.

8. Serve:

• Once fully cooled and set, slice the Homemade Cherry Pie into wedges.
• Serve at room temperature or slightly warm (reheat gently if desired), with a scoop of vanilla ice cream on the side, if using.

Patience during cooling is the secret to a perfect slice!