Start by rolling out one of your pie crusts into the pie dish.

Preheat your oven to 425°F (220°C).

In a mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using.

Pour the cherry mixture into the prepared pie crust, spreading it evenly.

Place the second pie crust over the filling, sealing the edges by crimping them together.

Cut several slits in the top crust to allow steam to escape.

Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool for at least an hour before slicing.