Heat oven to 400°F. Fit 1 piecrust into a 9-inch pie plate and refrigerate until ready to fill.
In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt. Pour into prepared piecrust.
Roll out second piecrust and cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
Place piecrust over filling and pinch top and bottom edges together. Brush lightly with egg wash and place cut-outs randomly over crust. Brush cut-outs with egg wash. Sprinkle remaining 1 tablespoon sugar over pie.
Bake at 400°F for 20 minutes. Cover edges with aluminum foil and reduce heat to 350°F. Bake for an additional 35 minutes or until nicely browned and bubbly. Cool pie completely on wire rack.