Preheat and prepare the base: Set your oven to 190°C (fan-assisted). Unroll one sheet of shortcrust pastry and gently press it into a 23cm pie dish, letting the excess hang over the edges. Prick the base all over with a fork — you'll see small steam holes forming as it bakes, which prevents the dreaded soggy bottom. Pop the dish in the fridge while you make the filling.

Make the cherry filling: In a large bowl, combine the pitted cherries, caster sugar, cornflour, lemon juice, vanilla extract, almond extract (if using), and a pinch of sea salt. Stir gently until the sugar begins to dissolve and the mixture looks glossy — you'll notice the cherries releasing a little juice, creating a syrupy sheen. Set aside for 5 minutes to let the cornflour start working.

Fill the pie: Remove the chilled pastry base from the fridge. Pour the cherry mixture into the centre, spreading it evenly with a spatula. The filling should come almost to the rim but not overflow — you want a generous mound that will settle during baking. The aroma of vanilla and almond will already be filling your kitchen.

Cut the lattice strips: Unroll the second pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, slice it into 10-12 strips, each about 2cm wide. You want them uniform so the lattice looks neat — run your finger along the cut edge to feel for any ragged bits and trim them off.

Weave the lattice: Lay 5-6 strips horizontally across the pie, spacing them about 2cm apart. Fold back every other strip halfway, then lay a vertical strip across the unfolded ones. Unfold the folded strips over the vertical strip. Repeat, alternating which strips you fold, until you've used all the strips. Press the edges firmly onto the rim of the pie dish — you should see the pastry strips sticking together as you go. Trim the overhanging pastry with a knife, leaving a 1cm border, and crimp the edges with your fingers or a fork.

Glaze and bake: Brush the entire lattice top with the beaten egg — the pastry will turn a deep golden brown as it bakes. Sprinkle the demerara sugar evenly over the top; it will create a crunchy, sparkly crust. Place the pie on a baking tray lined with parchment paper (this catches any drips and makes cleanup a breeze). Bake for 35-40 minutes, or until the filling is bubbling thickly through the lattice gaps and the pastry is a rich, golden amber colour. You'll hear a gentle bubbling sound from the oven — that's the cornflour-thickened juice reaching its peak.

Cool before slicing: Transfer the pie to a wire cooling rack and let it rest for at least 20 minutes. I know it's tempting to dig in straight away, but the filling needs this time to set. When you do slice, you'll see the cherries hold their shape in a thick, jammy sauce rather than spilling everywhere.