It will be easier to make the pie pastry in two separate batches, as it is much easier to handle. Simply divide the ingredients into half to make each portion. Heap the flour onto clean surface and make a well in the centre. Add cubed butter, egg, salt and sugar into the well and using the tips of your fingers rub the ingredients together until you have a grainy texture.
Add cold milk or water and mix again until the dough starts to stick together. Knead it few times until smooth, shape into disk, wrap with cling film or reusable kitchen wrap and refrigerate for minimum 30 minutes to 1 hour. If you have made all the pastry together, rather than in two batches, divide it into two disks, wrap each disk and refrigerate.
To make the filling:
In a large bowl, mix together the cherries, lemon juice, vanilla, almond extract, sugar and cornflour. Place in the fridge. Preheat the oven to 200 C (190 C fan).
Remove one of the pastry disks from the fridge and gently roll it into a large circle (the circle should be bigger than your baking dish, in my case, I rolled it into about 10'- 11'. Carefully transfer the pastry dough into your baking dish, pressing it gently around the edges. Trim off any excess pastry dough.
Spoon the filling into pie crust (discard the juices). Scatter 1 Tbsp cubed butter on top of the filling.
Remove the second disk of pastry dough from the fridge and roll it out to a large circle, bigger than your baking dish. Using a pastry or pizza cutter (or a sharp knife), cut out 10 strips from the pastry dough.
Arrange the strips into a lattice pattern (watch the video to see how easy it is!). Trim off excess dough and press the pastry edges gently together. You can also use the fork to gently press the pastry together around the edges.
Brush the pie with egg wash and sprinkle with dememrara sugar.
Bake the pie for 20 minutes, then reduce your oven temperature to 190 C (180 C fan) and bake it for another 30- 35 minutes until golden brown (cover with aluminium fol if it starts to brown too much). Remove the pie from the oven and allow it to cool. Slice & enjoy with some ice cream or cream.
If the pie crust dough becomes too soft to handle, place it back in the fridge between each step.
The pie crust dough can be made in advance and stored in the fridge for up to 5 days. You can also freeze it for up to 3 months.
This pie is best served fresh, on the same day. You can store it at room temperature for up to a day (cover the pie, or place it in the container).