In a large bowl add flour, salt, and sugar. Add in small pieces of cold butter and using a pastry cutter or your hands work it until the mixture is crumbly

Add in the water and work just until the dough comes together. (you don't want to overwork it

Divide in half and flatten into two disks. Cover with saran wrap and refrigerate for at least 1 hour.

Preheat the oven to 425 degrees.

Prepare the pie crusts. Roll out one and place it in the bottom of a 9-inch pie pan. Roll out the other one in preparation for placing it on the top of the pie.

Make the cherry pie filling by mixing the sugar, flour, almond extract, and cherry juice in a saucepan. Cook over medium heat until the mixture thickens and comes to a boil - stirring constantly.

Pour the hot juice over the drained cherries and stir together gently.

Pour into the pastry-lined pie pan you prepared earlier.

Cut slits in the top pastry shell and place them on the top of the pie.

Place the top crust on the pie. Seal the top and bottom crusts and flute the edges in whatever style you prefer.

Bake at 425 degrees for 35-45 minutes, or until the top is golden brown and the filling is starting to bubble. Check the pie at the halfway mark and keep an eye on it. If the crust starts to get too brown, cover it with a 2-inch strip of aluminum foil or a pie crust shield (like this: https://amzn.to/3f3v6mW ) .

Cool slightly on a wire rack before serving.

Cherry pie is most often served slightly warm.