Preheat the oven to 200°C (400°F).
In a large bowl, combine 500 grams of pitted cherries, 200 grams of granulated sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of almond extract. Mix well and set aside.
Roll out 250 grams of pie dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the excess dough, leaving a 1-inch overhang.
Pour the cherry mixture into the pie crust, spreading it evenly.
Roll out the remaining 250 grams of pie dough and cut it into strips or shapes for a lattice or decorative top crust. Arrange the strips or shapes over the cherry filling, and trim the excess dough, leaving a 1-inch overhang. Fold the overhang under the bottom crust and crimp the edges to seal.
In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash and sprinkle with 1 tablespoon of granulated sugar.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the pie start to brown too quickly, cover them with aluminum foil.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.