1. Preheat the Oven:  

Preheat your oven to 375°F (190°C) and place a rack in the center.

2. Prepare the Filling:  

In a saucepan, combine the canned cherry pie filling, sugar, and lemon juice. Mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the filling mixture. Heat on medium, stirring constantly, until the filling thickens slightly. Remove from heat and add almond extract if desired. Let the filling cool.

3. Prepare the Crust:  

Roll out the bottom crust and press it into a 9-inch pie pan. Trim the edges, leaving about 1/2 inch hanging over. Prick the bottom with a fork to prevent bubbling.

4. Assemble the Pie:  

Pour the cooled cherry filling into the prepared crust. Roll out the second crust and place it on top. You can either cover it fully and cut small vents for steam or create a lattice design by weaving strips of dough. Crimp the edges to seal.

5. Add Finishing Touches:  

Brush the top crust with beaten egg and sprinkle with sugar for a golden, shiny finish.

6. Bake the Pie: 

Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling bubbles through the vents.

7. Cool and Serve:  

Let the pie cool completely for at least 2 hours to allow the filling to set. Slice and serve with whipped cream or vanilla ice cream.