Directions: • Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. • 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 lemon juice, and mix. • Return the mixture to the stove and cook over low heat until thickened, stirring frequently. • Remove from the heat and let 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. • Prepare your crust. •Divide in half. •Roll out each piece large enough to fit into an 8 to 9-inch pan. • Pour cooled cherry mixture into the crust. • Dot with butter. • Moisten edge of bottom crust. • Place top crust on and flute the edge of the pie. • Make a slit in the middle of the crust for steam to escape. • Sprinkle with sugar. •Bake for about 50 minutes. • Remove from the oven and place on a rack to cool.