Send them our way! We'll make pie!

Things I know to be true...
Cherries aren’t my thing, but this is the prettiest pie I have ever made. Hands down... Also I did not make the entire pie, so there's that.
We were gifted sour cherries from a friend of ours and everyone declared them way too sour to eat. Let's sweeten them up - pie works.
My mom had a cherry pitter - which was honestly really fun. The kids have fun with this. Line up the cherries and pop out the pits. Nicholas was on pit duty - slicing each cherry to make sure they didn't have a pit left over. The kids cooked the filling, Andy did the taste testing. Ready go!
I don't make pie crust because I'm terrible at it - so store brand it is.
The lattice, that's where I impressed my kids. We folded that all up pretty and egg washed with some chunky sugar - beautiful. That's one fine pie. Did I try it? Heck no, not only do I not like cherries, I'm allergic... but all who tried it - said it was delicious. Even picky girlfriend who won't eat what she bakes. Sour cherries? Send them our way! We'll make pie!

Sour Cherry Pie
Two Premade Pie Crusts
Egg wash (one egg mixed with 1 tablespoon water)
Cherry Pie Filling
2.2 pounds or about 6 cups sour cherries, pitted
1 cup granulated sugar
1 teaspoon lemon juice
3 tablespoons cornstarch
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon unsalted butter, chilled and cut into cubes
1 tablespoon granulated sugar

PREPARE THE CRUST:
Combine the pitted cherries, sugar and lemon juice in a medium saucepan or small Dutch oven. Cook, over medium heat, until the cherries release their juices.
Mix the cornstarch with 2 tablespoons of water in a bowl. Stir in the dissolved cornstarch into the cooked cherries and continue cooking until the filling thickens, about 3-5 minutes.
Remove the filling from the heat and stir in the vanilla and almond extracts. Let the cherry filling cool before assembling the pie.
ASSEMBLE AND BAKE THE CHERRY PIE:
Preheat oven to 425ºF.
On a floured surface, roll out one of the chilled pie disks until about a 12-inch diameter circle. Transfer to a 9-inch pie pan, carefully pressing into the bottom and sides of the pan.
Pour the filling into the crust, spreading it evenly with a spatula. Then, dot it with cubes of cold butter.
Roll out the second disk to 12-inch round and use a pastry wheel (sharp knife or pizza cutter also work) to cut ten 3/4-inch wide strips. Arrange the strips on top of the filling, forming the lattice. Trim the excess dough and flute or crimp the edges of the crust.
Brush the crust with the egg wash, then sprinkle with 1 tablespoon sugar.
Bake for 15 minutes at 425ºF, then lower the temperature to 375ºF and continue baking until the crust is golden brown and the filling is bubbly, about 45 to 60 minutes more. If the crust is browning too quickly, place a pie crust shield or cover with foil to prevent burning.
Let the pie cool slightly if you plan on serving warm, or completely if you plan on serving at room temperature.