For the dough: In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Remove both disks from the refrigerator 15 minutes before rolling out. Dust the work surface again with rice flour and roll out one disk to a
Fit the pastry rounds into four
Roll out the second disk of dough and cut out four more
For the filling: In a large, heavy saucepan, combine the granulated sugar and cornstarch and whisk until smooth. Add the water and cherries. Gently stir to coat the cherries, using a very slight pressure so as not to bruise the fruit. Cook, stirring occasionally, over low heat for 20 minutes, or until the juices begin to thicken. If the mixture thickens too much, add more water by tablespoons, stirring after each addition until smooth.
Stir in the almond extract and nutmeg. Remove from the heat and let cool for at least 10 minutes.
Position an oven rack in the center of the oven.
Brush the edges of a top crust with milk. Center a top crust over a pan and join it to the edge of the bottom crust by pressing the two together. Repeat to top each pie. Brush the top crusts with milk and sprinkle with sanding sugar. Place the pies on a baking sheet and