In the bowl of a food processor fitted with the blade attachment, place flour, sugar, and salt, then pulse to combine. Add butter to the food processor, and pulse until the mixture resembles coarse meal. With the food processor running, slowly drizzle in up to 6 tablespoons of ice water, until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary. Next, divide it in half, and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out crusts.
Roll out 1 ball of dough, and place into a 9-inch deep-dish pie pan. Crimp edges as desired. Place in the freezer to set for 15 minutes.
Roll out the second ball of dough and use cookie cutters to cut out desired shapes Freeze these shapes before assembling on pie.
Mix the cherries, sugar, cornstarch, vanilla and almond extracts together.
Pour the cherry filling into the frozen bottom crust. Assemble the top crust and place on top. Place the whole pie in the freezer for 15 minutes.
Mix the egg with a bit of water and brush the hardened pie crust with egg wash.
Bake for 80-90 minutes, until filling is bubbling all through the pie. Allow to fully cool before cutting, at least 3 hours.