Preheat oven to 400º F.
In a large bowl mix together the flour and sugar.
Stir in the drained cherries and set aside.
Sprinkle a smooth surface with flour and flour your rolling pin. Roll out both circles of dough to about 1/8" thick. They should be about 2 inches larger around than your pie plate.
Fold one circle in half, then fold in half again so you have a triangle. Lift it carefully and place it in the pie plate so the point of the triangle is at the center of the pie pan.
Unfold the crust.
Using kitchen shears or scissors trim the edges so the overhang is about an inch.
Turn the cherry mix into the pastry-lined pie plate.
Sprinkle with the almond extract and dot with butter.
Moisten the edge of the bottom crust.
Place the top crust carefully over the cherries in the same way as in step #5 above and flute the edges by pinching the two together.
Brush the top of the crust lightly with the beaten egg.
Lightly sprinkle with sugar.
Make several slits in the middle of the crust for the steam to vent.
Cover the edge of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove during the last 15 minutes of baking.
Place the pie on a baking sheet.
Bake until the crust is golden brown and the juice begins to bubble through the vents, about 30-40 minutes.
Remove from the oven and let the pie cool on a wire rack.
Serve each slice with vanilla ice cream or fresh whipped cream for an amazing treat!