Fit 1 pie pastry into a 9 inch pie plate. Mix cranberries, sugar and cornstarch in large bowl. Mix well. Add pie filling, cinnamon and almond extract and mix gently. Spoon into the pie shell. Put the remaining pastry over top, sealing edge and cutting vents.
Mix egg yolk and water in small bowl.Whisk til well blended. Brush evenly over top of pastry. Bake at 425 for 30 to 40 minutes til crust is golden brown and filling is bubbly; cover edge of pie crust with foil after 15 minutes of baking if needed, to prevent over-browning. Serves 8