In a large bowl, mix the cherries, sugar, cornstarch, lemon juice, and almond extract until the cherries are evenly coated. Allow the mixture to sit for 10 minutes.

Place one pie crust in a 9-inch pie dish, ensuring it covers the bottom and sides.

Pour the cherry mixture into the crust, and dot with pieces of butter.

Cover with the second pie crust. Seal the edges and make slits in the top to allow steam to escape.

Brush the top crust with the beaten egg to help achieve a golden-brown finish.

Bake in the preheated oven for 45-55 minutes, or until the crust is golden and the filling is bubbly.

Allow the pie to cool on a wire rack for at least 2 hours before serving.