Place the pitted cherries in a medium saucepan and place over medium-low heat. Cover the pot with a lid. Stir occasionally to ensure that the cherries don't burn. After the cherries lose considerable juice, remove from heat. This may take about 20 minutes.

In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well.

Add the almond extract and mix.

Return the mixture to the stove and cook over low heat until thickened, stirring frequently.

Remove from the heat and let the mixture cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Line a baking sheet with aluminium foil.

See Pie Crust recipe (link in Notes section below), and follow the instructions for a lattice top crust.

Place the pie on the lined baking sheet and bake in the preheated oven until the top crust has browned, about 50 minutes.

Remove the pie from the oven and allow it to cool at least 30 minutes before slicing.