For the Cherry Filling: 

• 5 cups fresh cherries, pitted
• 1/4 cup + 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• 1 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 tablespoon Ras El Hanout, ground

For the Pie Crust: 

• 9 cups cake flour
• 2 teaspoon Kosher Salt
• 3 cups unsalted cold butter, grated or diced into cubes
• 3 tablespoons plain vodka
• 1 cup ice water
• 1 egg, beaten
• Optional: 1 tablespoon milk or heavy cream

For the Cherry Filling:  In a large bowl, combine the cherries, cornstarch, sugar, almond extract, lemon juice and Ras El Hanout. Allow the mixture to set in the fridge for about an hour before filling the pie. 

For the Pie Crust: In another bowl, combine the cake flour and Kosher Salt. Using two knives or a pastry cutter, cut the butter into pea-sized portions and knead the mixture by hand. The dough should be crumbly. Add the vodka, then continue to knead the dough. Add ice water a quarter cup at a time, until the dough is soft and doesn't split when pressed between two fingers. Form two balls of dough and flatten each of them into round disks. Allow the disks to chill in the fridge for at least 30 minutes.

To Assemble the Pie: Preheat the oven to 425° and line a baking sheet with parchment paper.On a lightly floured surface, roll out one of the chilled dough balls into a 13-inch large circle. In a greased pie pan, neatly lay the sheet of pie dough over the top. Gently push the dough into the pan. Then add the cherry filling, spreading it out evenly. Roll out the second chilled dough ball into a 13-inch circle, and cut it into 1-inch wide strips. A sharp knife or a ruler works well. Lay out five of the strips of dough across the top of the filled pie, parallel to each other and evenly spaced. Use longer strips for the middle and shorter ones towards the edges of the pie. To create the lattice, position the pie with the dough strips facing away from you. Weave the remaining strips at a 90 degree angle, using an over and under pattern. To create a 1/4-inch thick crust, fold the ends of each strip underneath the edge of the pie so it rests on the lip of the dish. Crimp the edges of the pie, then brush it with an egg wash before baking.

To make the egg wash, mix the beaten egg with one tablespoon of milk, heavy cream, or water. Transfer pie to the baking sheet and bake it for 20 minutes, until the crust turns golden brown. Reduce the temperature to 350° and continue baking for about one hour, until the juices start to bubble in the center. Allow the pie to rest and cool completely before enjoying!