Preheat oven to 450 degrees. Place a rack in the lowest position in the oven.
If using thawed frozen cherries, drain the fruit.
Toss cherries with almond extract. Set aside.
In a small bowl, mix the flour with the 2/3 cup of sugar. Set aside.
Roll out half of the crust to and place in a 9-inch pie plate. Sprinkle with 1/4 of the flour mixture. Top with the fruit (try not to include too much of the juices that may have accumulated), then sprinkle with the remainder of the flour mixture.
Roll out the second half of the crust and top the pie. Trim and crimp the edges. Use a knife to cut vents for steam in the top. Whisk together the egg and water; brush over the top of the pie, then sprinkle with the remaining teaspoon of sugar.
If you would like to cut out heart decorations, cut them out before placing the top crust on the pie. Cut out smaller hearts from the edge scraps and "glue" to the top of the pie with the egg wash.
Place pie on a baking sheet on the bottom rack of the oven. Bake for 15 minutes. Lower oven temperature to 350 degrees and bake for an additional 40-45 minutes or until pie is golden and filling is bubbly. Make sure to cover the edges of the pie with foil or a pie guard after 15-20 minutes to prevent them from browning too much.
Cool before slicing and serving.
Notes
I prefer a jammier filling, so I used 8 tablespoons (1/2 cup) of flour in my filling. For a less jammy filling - or if your cherries aren't as juicy as mine were - use 6 tablespoons of flour.Makes 1 9-inch pie