4 T cornstarch
2/3 cup sugar (can be adjusted according to the sweetness of your cherries)
1/8 t salt
Juice of half a lemon
¼ t almond extract
1 T cold unsalted butter, cut into small bits
Foolproof Pie Dough
Preheat oven to 400°F.
Gently fold together the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.
Roll out half of the Foolproof Pie Dough on a floured work surface to a 13″ round. Gently lift the dough into a 9″ pie pan either by rolling it around the rolling pin and unrolling it over the pan or folding it into quarters and unfolding into the pan. Then trim edges.
Carefully spoon filling into pie crust, discarding the majority of the liquid in the bottom of the bowl. Dot the cherries with the cold butter bits.
Roll out the remaining dough into a 12-inch round on a lightly floured surface, lift and drape it over the filling and trim it, leaving a 1/2″ overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.
Cut slits or other decorative elements like stars in the crust with a sharp knife or cookie cutter so that steam can vent. Bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350° and bake the pie for another 25 to 30 minutes until the crust is golden. Let the pie cool on a rack.