I am so pastry crust challenged - that I was in awe of my Mom's beautiful pie! And, though I'm not a big fan of cherries - I love that these are homegrown, hand picked and beautifully baked!
Prepare your favorite pie crust for double 9" pie - or use refrigerated pie crust! Line a pie dish with one of the crusts.
Mix together: 3/4 c. sugar, 3 Tbsp. corn starch and 1/2 tsp. salt. Toss with 2 cans (1 lb. each) pitted sour cherries, drained with 1/3 c. juice reserved. Or, use 4 c. fresh picked pitted cherries.
Mix cherries, juice and 1/4 tsp. almond extract. Create lattice on top with remaining crust.
Bake at 425 for 15 minutes, reduce oven to 350 and bake 40 more minutes.