Preheat the oven to 425.
Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
Pour the cherry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
Using your rubber spatula, gently mix the almond extract into the cherry pie filling.
Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.
Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.
Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
Use a sharp knife to cut slits in the pie crust
Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.
Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
Remove from the oven and allow to cool well before serving.