This vegan cherry pie is bursting with sweet and gooey cherry filling between two layers of flaky crust. An indulgent treat that's perfect with a scoop of dairy-free vanilla ice cream!
Preheat the oven to 375°F.
Stir the cherries, sugar, cornstarch, vanilla extract, almond extract, and salt together in a large mixing bowl.
On a lightly floured work surface, roll out one of your pie crusts into a large circle, about 13 inches in diameter. You can invert your pie plate over the dough circle to get an approximation of the diameter. The dough should be 2 inches greater in diameter than the plate.
Drape the dough in the pie plate and gently press so that it conforms to the inside of the plate.
Spoon the filling into the dough-lined pie plate, smoothing out the top with a spoon.
Roll the second pie crust to a circle slightly larger than the pie plate, about 10-inches in diameter.
Slice the second crust into 1-inch strips. Weave the strips in a lattice formation over the fillings. (Notes 2 and 3)
Tuck the edges of the bottom crust over the edges of the top crust, gently pinching them together to form a seal.
Brush the top crust with melted butter and sprinkle it with about a tablespoon of sugar.
Place the pie into the oven and check it after 20 minutes. Once the edges start to darken, cover them with foil or a pie shield.
Bake the pie for a total of about 50 to 60 minutes, until the filling is bubbling throughout.
Remove the pie from the oven when it's done and place it on a cooling rack. Allow the pie to cool completely before slicing, about 4 hours.
Slice and serve.