Combine cherries and sugar. Pour off a 1/2 cup of cherry juice and add almond extract and lemon juice. Dissolve tapioca or corn starch and salt in cherry juice mixture and then return starch to filling.
Roll out bottom crust. Use the pan as a guide by inverting the pan onto rolled out crust and cutting a circle about an inch wider than the pan. Place bottom crust into pan and fill with cherries.
Roll top out and cut into 8 strips. Weave lattice top and crimp edges.
Bake at 350 degrees F for 45 minutes or until filling is bubbling and crust is nice and golden brown.
Recipe courtesy of T.G.I. Pie Day and Piper Davis, Co-owner and bakery director of Grand Central Bakery and author of the Grand Central Baking Book