In a large bowl, whisk together the flour, 1 teaspoon granulated sugar, and 0.5 teaspoon salt. Add the very cold, cubed butter and cut it into the flour mixture 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, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

In another large bowl, combine the pitted cherries, 0.75 cup granulated sugar, cornstarch, lemon juice, almond extract, and 0.25 teaspoon salt. Toss gently to coat all the cherries evenly and set aside.

Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Pour the cherry filling evenly into the pie crust. Roll out the second disc of dough for the top crust.

Place the top crust over the filling. Trim the top crust to match the bottom overhang. Crimp the edges together to seal the pie. Cut several small slits or decorative cutouts in the top crust to allow steam to escape during baking.

In a small bowl, whisk the egg with 1 teaspoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Carefully remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the filling to set properly, which can take 3-4 hours.