Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Divide the dough in half, shape each into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.

Prepare the filling: In a large bowl, gently toss the pitted cherries, sugar, cornstarch, lemon juice, and almond extract until the cherries are evenly coated. Set aside while you roll out the dough.

Assemble the pie: Preheat oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.

Pour the cherry filling into the bottom crust. Dot the top of the filling with the small pieces of butter. Roll out the second disk of dough for the top crust. Place it over the filling, crimp the edges to seal, and cut several vents in the top to allow steam to escape.

Brush the top crust with the egg wash (egg mixed with milk/water) and sprinkle lightly with extra sugar, if desired. Place the pie on a baking sheet to catch any drips.

Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set properly.