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.
STEP SEVENBAKE 50 minutes or until filling is bubbly around the edges and crust is golden brown. Cool completely on wire rack.