My Favorite Cherry Pie in the History of Ever

INGREDIENTS

egg yolk

2 tsp

water

2 tsp

cream or milk

5 cups

(about 28-30 ounces) pitted sweet, dark cherries - you'll start with around 2 pounds whole fruit (see note for sour pie cherries)

2 tbsp

fresh lemon juice (from 1-2 medium lemons)

1/4 tsp

almond extract

3/4 cup

granulated sugar

1/2 tsp

coarse, kosher salt (use 1/4 teaspoon for table salt)

1/3 cup

tapioca starch/flour (see note)

1 tbsp

cornstarch

1 tbsp

butter

Double crust 9-inch pie dough (see note for recipes)