STEP ONEPREPARE Double-Crust Pie Crust recipe as directed. Chill dough until ready to use. Heat oven to 400°F.
STEP TWODRAIN cherries, reserving 2/3 cup of the cherry juice.
STEP THREECOMBINE reserved cherry juice, sugar, cornstarch and salt in medium saucepan. Whisk until cornstarch is dissolved.
STEP FOURCOOK over medium-high heat, stirring frequently, until mixture comes to a boil. Cook 1 minute longer, stirring constantly. Remove from heat. Stir in butter and almond extract, until butter is melted. Stir in cherries. Set aside.
STEP FIVEROLL out bottom crust; line 9-inch pie plate with crust. Spoon filling into unbaked pie crust.
STEP SIXROLL out top crust into a 12-inch circle. Cut into 11 strips, each about 1-inch wide. Lay 6 strips across top of pie, about 1-inch apart. Weave remaining strips, one at a time, perpendicularly across top of pie to create a lattice top. Press edges together to seal. Flute edge, as desired.
STEP SEVENBAKE 50 minutes or until filling is bubbly around the edges and crust is golden brown. Cool completely on wire rack.