Using a mesh strainer over a bowl, drain the cans of cherries, reserving the 1 cup (240ml) of the cherry liquid. Heat your oven to 400°F (204°C)

Add the cherry liquid to a small saucepan and whisk in the cornstarch. Heat over medium heat, constantly stirring until the liquid is clarified and thickened. Remove from the heat and add the sugar, almond extract and butter. Stir to combine well. Add the drained cherries and stir until well combined.

Meanwhile, toss the slivered almonds with the melted butter until well coated. Set aside.

Prepare the crust by rolling out into a top half and bottom half. Place the bottom half in a deep dish 9” dia. (22cm) pie dish.

Fill the prepared pie dish with the cherry filling, and then top with the top half of the crust. Using a pastry brush, brush the top crust the egg wash. Sprinkle over the buttered slivered almonds, distributing evenly. Dust with granulated sugar.

Place the prepared pie in the oven. Gently lay a single sheet of aluminum foil over the top to deflect heat from the almond crust. Bake for 30 minutes then remove the sheet of aluminum foil. Bake for another 25-30 minutes until the pie crust is golden brown.

Remove the pie from the oven and cool completely before serving.