Roll out half of the pie dough to fit a 9-inch pie dish using flour to prevent sticking.

Place the rolled dough into the pie dish and trim the edges. Refrigerate until needed.

Roll out the second half of the dough and transfer it to a parchment-lined baking sheet. Keep in the refrigerator.

Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

Pit and halve the cherries; cut half of them into quarters.

In a large bowl, combine cherries, sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Toss gently and set aside.

Spoon the filling into the prepared pie crust, leaving excess liquid behind, and scatter cold butter squares over the filling.

Place the top crust over the filling and crimp the edges together.

Whisk egg yolk and cream, then brush over the crust. Sprinkle with sugar and refrigerate for 10 minutes.

Cut slits in the top crust for steam to escape. Bake for 20 minutes, then reduce temperature to 350°F (177°C) and bake for another 35 to 45 minutes.

Let the pie cool for at least 2 hours before slicing to prevent sogginess.