In a mixing bowl, combine all-purpose flour, almond flour, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

In a separate bowl, combine pitted cherries, sugar, cornstarch, vanilla extract, and almond extract. Toss to coat the cherries evenly.

Preheat the oven to 375?F (190?C). On a floured surface, roll out the chilled dough into a 12-inch circle.

Transfer the dough to a baking sheet lined with parchment paper. Spoon the cherry filling into the center, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as necessary. Brush the crust with the beaten egg.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Allow to cool for a few minutes before slicing and serving.