Cherry Pie

Preheat oven to 425°F (220°C).

In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt.

Place one pie crust into a 9-inch pie pan.

Pour cherry filling into the crust.

Top with second crust, cutting slits for steam or making a lattice design.

Brush top crust with beaten egg.

Bake for 20 minutes at 425°F.

Reduce oven temperature to 350°F (175°C) and bake 30-35 minutes more until crust is golden.

Cool pie for at least 2 hours before serving.