Delicious way to utilize fresh bing cherries during the summer.
Preheat oven to 400°F.
Toss the cherries, cornstarch, sugar, salt, preserves, lemon juice and almond extract together in a large bowl and set aside.
For the bottom crust, roll out 1 disk of pie dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Roll the dough from the center out, turning the dough in one quarter turns as you roll. Fit the round into a 9-inch ceramic, glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang.
Spoon the cherry filling into the pie shell, and dot the filling with the bits of cold butter. Roll out top crust and lay over filling. Pinch together with bottom crust. Cut several slits in top crust to allow steam to escape. Lightly brush the top of the pie with egg wash and sprinkle with a few tablespoons of turbinado sugar.
Bake for 25 minutes. Reduce oven temperature to 350 F., and continue to bake for another 35-40 minutes, until filling is bubbling and crust is golden brown. Cool pie on a rack at least 2 hours, before serving.