Pie Crust: Stir flour and salt together in a large bowl. Cut in the shortening with a pastry blender or fork until small crumbs form. *Whisk egg and add half of it to the dough. Add the vinegar and water. Stir until dough starts to come together, adding more ice-cold water by the Tablespoon if needed. Empty dough onto clean surface and use hands to shape dough into a flat disc. Wrap in plastic wrap and place in the refrigerator to keep cold.

Cherry Filling: In a large saucepan, whisk together the sugar and cornstarch. Add thawed cherries, all the juices from the cherries, and butter to the pan. Cook on low heat until the mixture thickens and comes to a boil, stirring constantly. Remove from heat and stir in the almond extract. Set aside to cool slightly.

Crumb Topping: Combine ingredients in a large bowl. Use a pastry blender, fork, and/or fingers to combine until crumbs start to clump together. Refrigerate until needed.

Preheat oven to 350 degrees Fahrenheit.

To Assemble: Remove pie crust from refrigerator. Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter. Roll dough into a large circle 1/4-inch thin. Gently fold in half. Lift crust and place it in a standard 9-inch pie dish. Unfold crust and use hands to fit the crust to the shape of the pan. Cut off or tuck excess crust underneath and crimp the edges. (See this post for a step-by-step pie crust tutorial.)

Spread the prepared cherry pie filling into the crust, and sprinkle crumb topping evenly.

Bake at 350˚F for 40-45 minutes until streusel topping is lightly brown and filling bubbles near the edges. Cover edges of crust with foil if needed. Store covered at room temperature for 3-5 days.