Make the Pie Dough: Preheat the oven to 375°F (190°C). In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just begins to come together. Divide the dough into two disks, wrap in plastic wrap, and chill for at least 30 minutes.

Prepare the Cherry Filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir well to coat the cherries evenly. Let the mixture sit for about 10 minutes while the cornstarch absorbs the juices.

Assemble the Pie: Roll out one disk of dough on a floured surface to fit your 9-inch pie dish. Place the dough in the pie dish and trim the edges, leaving a 1-inch overhang. Fill the pie crust with the cherry mixture and dot the filling with small pieces of butter. Roll out the second dough disk and place it on top, trimming and crimping the edges to seal. Cut small slits in the top for steam.

Bake the Pie: Brush the top of the pie with the beaten egg and sprinkle with coarse sugar if desired. Place the pie on a baking sheet and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover with foil.

Cool & Serve: Allow the pie to cool completely on a wire rack before slicing to let the filling set.