2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
4 cups (960 ml) pitted, sweet or tart fresh cherries(can use 4 cups (960 ml) sweet or tart canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved)
3/4 cup (150 grams) granulated white sugar, or as needed
3 tablespoons cornstarch or 2 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon Kirsch or 1/4 teaspoon pure almond extract(optional)
2 tablespoons (25 grams) unsalted butter, cut in small pieces
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
Preheat the oven to 425 degrees F (205 degrees C)and place the oven rack in the lower third of the oven.
Make the Cherry Filling:
Place pie on rimmed baking sheet and bake 15 minutes. 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 40 minutes longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.