1. Prepare the Cherry Filling:

• Open the can of canned cherries and drain the syrup into a separate bowl. You can save the syrup for use in smoothies or other recipes.
• In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until everything is well combined. Let it sit for about 10 minutes to allow the cornstarch to thicken and the juices to come together.

2. Prepare the Pie Crust:

• If using store-bought pie dough, unroll one of the crusts and gently fit it into a 9-inch pie dish. If making your own dough, roll it out into a 12-inch circle and place it in the pie dish.
• Trim the excess dough, leaving about 1 inch around the edges. If using two crusts, roll out the second piece of dough for the top.

3. Assemble the Pie:

• Pour the cherry filling into the prepared bottom crust, spreading it evenly.
• If making a lattice crust, cut the second dough into strips and arrange them over the top of the filling in a crisscross pattern. Alternatively, you can place a full top crust over the filling and cut a few slits to allow steam to escape.
• Crimp the edges of the pie crust together to seal it.

4. Egg Wash and Bake:

• Beat the egg and water together in a small bowl to make an egg wash.
• Brush the egg wash over the top of the pie crust to give it a golden, shiny finish.
• Place the pie on a baking sheet to catch any drips and bake at 375°F (190°C) for 45-50 minutes. The crust should be golden brown, and the filling should be bubbling.

5. Cool and Serve:

• Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.