Cherry Pie

In a medium saucepan, mix the cherries and brown sugar over medium heat, stirring occasionally, until the cherries soften and release their liquid.

In a small bowl, whisk together the sugar, corn starch, ginger, and salt, then stir into the pot of cherries.

Continue to cook over medium heat, stirring occasionally, until the liquid has thickened.

Remove from heat and stir in the vanilla bean paste and almond extract.

Cover with plastic wrap and cool completely.

Preheat the oven to 375°F.

Pour the cooled pie filling into a pie dish with the prepared crust.

Cover with a second pie crust and cut vents in the top.

Brush with egg wash and sprinkle with cinnamon sugar.

Bake until the crust is golden brown, about 45 minutes.

Cool completely before slicing and serving.