Preheat oven to 400 degrees.

For the Pie Dough

1. Make the dough (unless using store-bought). Form the dough into two disks. Cover with plastic wrap, and refrigerate for about one hour.

For the Pie Filling

1. Add the thawed cherries, sugar, and cornstarch to a medium saucepan. Stir constantly and mix until the mixture begins to slightly thicken. This will take about 8 to 10 minutes.  Add the vanilla, almond extract, and butter and mix until the butter is melted and mixed in. Set aside while you roll out the bottom pie crust.
2. Roll out the pie dough for the bottom crust, big enough to fit a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang. Spread the filling over the bottom crust. 
3. Roll out the top pie crust. Place it over the top, and trim to about a 1/2-inch overhang. Pinch the edges of the top and bottom crust together, (to ensure the pie filling doesn’t leak through). Then crimp the edges with a fork or flute them. Trim a little more off the edges if needed. 
4. Egg Wash: Whisk together the egg and cream in a tiny bowl. Brush the egg wash over the pie crust. Sprinkle the top with coarse sugar. If you don’t have coarse sugar, feel free to use sanding or granulated sugar. 
5. Wrap foil around the edges of the pie. Place pie on an old cookie sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake the pie until the center is bubbly and the top is a light golden brown. This will take about an additional 30 to 35 minutes, depending on your oven. I uncover the edges the last 15 minutes or so. Also, if the top starts getting to brown, place a loose piece of foil over it. 
6. Transfer pie to a wire rack to cool.
7. Serve warm with ice cream or cold. 
8. The pie can be stored covered on a counter for up to 2 days, then refrigerated for 2.