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1
Wash the cherries
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2
Pit cherries with a cherry pitter, and put pitted cherries in a large bowl
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3
Zest the orange and the lemon, and put aside in a small bowl.
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4
Squeeze the orange and lemon to get 2 Tbsp orange and lemon juice
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5
Combine the cornstarch, sugar, salt, cinnamon and juices together in a small bowl so that you have a smooth mixture
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6
Pour the cornstarch mixture over the cherries and toss, to coat evenly. Let the cherries sit for 15 minutes.
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7
Remove the frozen pie crusts from the freezer and let thaw for 10 minutes.
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8
Preheat oven to 450 degrees
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9
Add the orange and lemon zests, along with the almond extract to the bowl of cherries, and toss to coat evenly
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10
Line a pie tin or pie plate with one thawed crust. Prick the bottom of the pie crust with a fork.
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11
Spoon the cherry filling into the crust so that the pie crust is evenly filled.
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12
Cut the butter into small pieces, and add dots of butter evenly on top of the cherries
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13
Moisten the rim of the pie with water, and cover the pie with the second pie crust, crimping the edges to close. Cut off any excess dough. Cut slits in the top of the pie to allow steam to escape.
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14
Put pie on parchment or foil-lined baking sheet, place in center of oven and bake for 10 minutes @ 450 degrees F.
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15
Reduce heat to 350 degrees F and back for 45-55 minutes more, until the crust is golden brown.
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16
Remove pie from oven and allow to cool for 20+ minutes before serving
