Chop the cherries so they are chunky or pulse them in a food processor a few times and then place them in a saucepan with the sugar, cornstarch, and almond extract.

Mix the ingredients together thoroughly and then turn the heat on to medium.

Bring the mixture to a simmer and continue to stir as the filling thickens.

Because the tartness of the cherries varies, you may need to adjust the amount of sugar slightly. Taste for sweetness and add a little more sugar if necessary.

Once thickened, remove from heat and allow to cool completely.

Preheat oven 425 degrees Fahrenheit.

Make egg wash by beating the egg with a few tablespoons of water.

Place the pastry rounds on a floured work surface or on parchment.

Divide the cherry filling amongst the rounds, spooning some on one side of the circle (see photo).

Brush the egg wash on the edge of half of the round.

Fold the dough over the filling and press the edges with the fork tines to seal. Move the pastry to a parchment lined sheet pan. Repeat the process.

Brush all of the hand pies with the egg wash and sprinkle with a little sugar.

Place pies in the freezer for 20 minutes.

Remove pies from freezer and make three vents on the top of each pie with a sharp knife.

Bake one tray at a time on the center rack for 12 to 15 minutes.

Let the pies cool on the pan and then serve warm or room temperature.