40min · 8 servings 2 15-ounce cans sour cherries in water (544g) 1/2 cup liquid from canned cherries (125 ml) 1 cup granulated sugar (200g) 3 tablespoons cornstarch (21g) 1 tablespoon lemon juice 1/4 teaspoon salt 1 tablespoon unsalted butter (14g) 1/2 teaspoon almond extract 15 ounces flaky shortcrust pastry (425g) 1 large egg, beaten 2 tablespoons demerara sugar, optional