Start by gathering all your ingredients. If you’re using fresh cherries, rinse and pit them. After pitting, measure out your five cups. If you have frozen cherries instead, make sure they're thawed and drained before using. This helps prevent an overly watery filling.

In a large bowl, combine the cherries, granulated sugar, lemon juice, almond extract, and salt. Before proceeding, sprinkle the tapioca starch (and cornstarch, if using) over the cherry mixture. These starches are your friends. They help achieve that perfect, thick filling you'd expect from a homemade pie.

Now gently stir everything together, ensuring the cherries are well-coated. Be careful; over-mixing can mush the fruit.

If you're using store-bought pie dough, remove it from the fridge and let it soften for a bit. If you’re making your own, roll out one half of the dough to fit a 9-inch pie plate. Place the rolled-out dough into the pie plate, ensuring it covers the bottom and sides completely.

Carefully pour your cherry mixture into the pie crust. Use a spoon to spread it evenly, making sure to fill it right to the edges.

Roll out the second half of the dough. You can either place it whole or cut it into strips for a lattice effect. If you’re feeling adventurous, a lattice top is visually stunning and allows that cherry filling to peek through.

For a beautiful finish, whisk together the egg yolk, water, and cream. Brush this mixture over the top crust. This step ensures a golden, glossy finish once baked.

Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes. After that, reduce the temperature to 375°F (190°C) and continue baking for an additional 25-30 minutes. Keep an eye on it, as ovens can vary.

Once the top is golden brown and the filling is bubbling, it’s done!

Let the pie cool for at least two hours to allow the filling to set. This is a crucial step; if you cut into it too soon, you'll have a gooey mess. After cooling, serve with ice cream or whipped cream, and enjoy!