Combine flour and salt in a large bowl. Cut in cold butter until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic and chill for at least 1 hour.

Once chilled, divide the dough into two halves and roll out to fit your pie pan. Transfer to the pan and roll out the second half to cut into strips for the lattice.

Mix the cherries, sugar, cornstarch, and almond extract in a bowl until coated. Set aside for about 15 minutes.

Preheat oven to 425°F (220°C). Pour cherry filling into the crust, weave strips on top, and seal edges. Brush with egg wash or vegan option.

Bake for 45-55 minutes until the crust is golden brown and the filling bubbles. Protect edges with foil if browning too quickly.

Let the pie cool on a wire rack for at least 2 hours before slicing.