In a food processor or large bowl, combine the flour, sugar, salt, and butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the ice water gradually, mixing gently just until the dough begins to come together. The dough should still look slightly shaggy but hold together when pressed.

Divide the dough into 10 equal portions and roll into balls. Cover and refrigerate for 30 minutes.

Working one piece at a time, flatten each dough ball into a thick disk.

On a lightly floured surface, roll each disk into a circle about 6 inches wide and roughly ⅛-inch thick.

Place the rounds on a parchment-lined plate with parchment or wax paper between layers and refrigerate while preparing the filling.

Roughly chop the cherries or pulse briefly in a food processor until chunky.

Place the cherries, sugar, cornstarch, and almond extract in a saucepan and stir well to combine.

Cook over medium heat, stirring frequently, until the mixture thickens into a very jammy consistency and begins to bubble.

Taste and add more sugar if needed, depending on the tartness of the cherries.

Remove from heat and cool completely before assembling the pies.

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Whisk together the egg and water to make the egg wash.

Spoon the cooled cherry filling onto one half of each pastry round, leaving a border around the edges. Avoid overfilling.

Brush the edges lightly with egg wash, fold the dough over the filling, and press to seal. Crimp the edges with a fork.

Brush the tops with egg wash and sprinkle lightly with sugar.

Freeze the pies for 20 minutes to help the pastry hold its shape while baking.

Cut 2–3 small vents into the top of each pie with a sharp knife.

Bake one tray at a time on the center rack for 15–18 minutes, or until deeply golden and bubbling slightly at the edges.

Allow the pies to cool on the baking sheet for at least 15 minutes before serving warm or at room temperature.