Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries. Stir in almond extract. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits in it; seal and flute
Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 8 to 9-inch pies 35 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Using Fresh Cherries
Follow recipe for 9-inch pie except substitute 4 cups fresh red tart cherries that are pitted, for the canned cherries.