Start by making the pie crust. In a medium bowl add in the all purpose flour and salt. Mix until well incorporated. 

Next, add in the chilled and cubed unsalted butter. Use a pastry tool to combine the flour into the butter. If you don't have a tool, using two forks works just as great. Combine until you have a crumbly mixture with pea sized dough balls, see photo above. Do not over work the butter into the flour. 

Next, add in 1 tbsp of ice cold water and use a wooden spoon to mix the ingredients together. Add 1 tbsp at a time until you've used the entire 1/2 cup. Dough will be sticky. 

Bring the dough out onto a floured working surface and knead slightly. Don't over work the dough, just knead enough until you can roll it into a ball. Then, cut into two equal parts. 

Flatten each piece into a 1 inch disc and then wrap tightly in plastic wrap and refrigerate for a minimum of 1 hour. 

In the meantime, create the cherry filling. Remove the pit using a pit tool and add the pitted cherries to a large mixing bowl. 

Add in the almond and vanilla extracts, salt, coconut sugar and lemon juice mix well. 

Then mix in the tapioca flour until each piece is well coated. Cover and let marinate in the fridge for a minimum 1 hour. 

When ready, preheat the oven to 400F and remove only one piece of the dough. 

Place it on a floured surface and using a rolling pin, roll it out until it's wide enough to cover the pie pan. Use your rolling pin to roll the dough up and then place it over the baking dish. 

Using a slotted spoon, scoop the cherries without getting any of the juices and add them to the pie crust. 

Add the juices into a saucepan and heat over low heat for 3-5 minutes or until the sauce thickens. Add the sauce on top of the cherries and spread evenly. 

Roll out the second piece of pie crust and using a pizza cutter, or knife, create the pie topping. 

Place the topping over the cherry pie, overlapping each one and then brush with an egg wash and sprinkle with course sugar.

Bake at 400F for 20 minutes and then reduce to 375F and bake for another 35-40 minutes. 

Let cool completely before slicing into, about 2-3 hours and enjoy!