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1. Preheat oven to 400 degrees F.
2. Add pitted fresh cherries, cornstarch, sugar, salt, fresh lemon juice, and almond extract to large bowl. Stir to combine.
3. On floured surface, roll one chilled pie crust to 13-inch round.
4. Gently place rolled crust into 9-inch pie pan. Trim edges to a half-inch overhang.
5. Carefully spoon the cherry pie filling into pie crust, avoiding any liquid that has pooled in bowl.
6. Dot the cherry filling with small pieces of cold unsalted butter.
7. On floured surface, roll second chilled pie crust to 12-inch round.
8. Place rolled crust over the cherry pie filling and trim it, leaving a 1-inch overhang.
9. Fold top crust overhang under the bottom crust. Press together to seal and crimp the edge decoratively.
10. Brush egg wash over pie crust.
11. Sprinkle with coarse sugar.
12. Cut steam vents into top crust with sharp knife.
13. Bake, on center rack in middle of oven for 25 minutes.
14. Reduce the oven temperature to 350 degrees F. and bake additional 25 to 30 minutes, or until the top crust is golden.
15. Remove pie from oven to wire rack to cool.
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