Combine the frozen cherries, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, almond extract, and salt in a saucepan. Heat over medium-high, gently stirring occasionally. Bring to a boil for 1 minute before setting to the side to cool to room temperature.

Preheat the oven to 425°F with a baking sheet inside and prepare the pie crusts.

Prepare the lattice top: Roll out one prepared pie crust on a lightly floured surface or silicone mat while keeping the other chilled until ready. Use a sharp knife or pastry wheel to cut the dough into 1 inch strips. You should get about 12 strips. Divide the strips into two piles, alternating between each.

To create a lattice top, place the first set of strips evenly on top of the pie. Weave the remaining strips over and under the first set. To do this, lift every other strip backward and place a horizontal strip across, then return the lifted strips to their original position. Next, lift the alternate strips and repeat the process until the lattice is complete. Trim any excess and crimp the pie crust edges to seal.

For the egg wash, whisk an egg in a small bowl and use a pastry brush to coat the crust. Sprinkle with coarse sugar, if using, place on the heated baking sheet, and bake at 425°F for 20 minutes. Reduce the temperature to 375°F and continue baking for an additional 40-45 minutes, or until the cherry filling is bubbly and the crust is a dark golden brown. If the edges are darkening too quickly, cover them with foil.

Remove the pie from the oven and cool for 3-4 hours or until the cherry pie filling sets. Serve with whipped cream or ice cream.