Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.

Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.

Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.

Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

Using a medium saucepan, add cherries, water, sugar, brown sugar, cornstarch and lemon juice; stir until well combined. Place over medium heat and cook, stirring often, until mixture begins to boil.

Reduce heat to low and simmer for 10-12 minutes, stirring occasionally.

Remove from heat and stir in vanilla extract and {optional} almond extract. Let mixture cool completely (~30 minutes).

Preheat oven to 375°F.

Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.

Divide filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg. Sprinkle coarse sugar on top.

Bake for 40-45 minutes, or until tops of pies are golden brown.

Let pies cool for 30 minutes before serving.

{Optional} Serve pies with a scoop of vanilla ice cream.