Double Cherry-Almond Slab Pie

Prepare Dough: Combine flour, sugar, and salt. Cut in cold butter until crumbly. Mix in almond extract and enough ice water to form dough. Divide, wrap, and chill for 30 minutes.

Preheat Oven: Set oven to 375°F (190°C). Place a baking sheet in the oven to preheat.

Prepare Filling: Mix together sweet and tart cherries, sugar, cornstarch, almond extract, and a pinch of salt. Let sit for 15 minutes.

Roll Out Dough: Roll out one dough portion on a floured surface to fit a baking sheet. Transfer and press into the bottom of the sheet.

Assemble Pie: Spread the cherry mixture over the dough. Roll out the other dough portion and place it over the filling. Crimp the edges to seal.

Vent and Bake: Cut slits in the top crust for venting. Brush with egg wash and sprinkle with sliced almonds and sugar. Bake on the preheated baking sheet for 45-50 minutes until golden.

Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before sli