Preheat oven to 425 degrees F. Put a heavy duty rimmed baking sheet in the oven so that it heats with the oven.
Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.
Stir lemon juice, almond extract and vanilla extract together. Pour over cherry mixture and stir to mix. Transfer to pie shell and dot with the bits of butter.
Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.
Brush strips lightly with milk and sprinkle with sugar.
Place pie on the preheated rimmed baking sheet and bake 15 minutes at 425 F.
Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer(check at 40 minutes).
Transfer pie to rack and cool completely.