Preheat oven to 425 degrees F.
Put the fruit in a 3 ½ quart saucepan. Heat over medium, stirring often, until fruit has released its juice and is completely thawed. Meanwhile, mix together the sugar, cornstarch, salt and cinnamon.
Pour the sugar mixture into the pan with the fruit and stir over medium heat until mixture becomes thick and translucent. Turn off heat and stir in the lemon juice, almond extract and butter. Set aside and let cool while you prepare the crust.
Line a shallow 9 inch round pan with a circle of pie dough.
Pour the berry filling into the lined pan.
Unroll the top crust and lay over the pie. Pinch bottom and top crust together to seal. Make two cuts in the top of the pie for steam to escape. Brush top crust generously with heavy cream and sprinkle with coarse sugar.
Place pie on rimmed baking sheet and bake for 20 minutes at 425 F.
Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 25 to 30 minutes longer. Transfer pie to rack and cool completely.