Here it is straight from the oven.
Here's the tasty filling inside. It thickened up nicely once it cooled.
-4 c. pitted cherries
-1 1/3 c. sugar
-3 tb. instant tapioca (or you can use cornstarch or arrowroot as thickener, based on other recipes I looked at)
-1/2 t. almond extract
-recipe for 2 basic flour/shortening pie crusts (I used the frozen ready-made wheat crusts from whole foods)
Preheat oven to 400. Mix the sugar and tapioca (or other thickener) in a bowl, then mix in the cherries and almond extract. Let sit for 15 minutes. Pour the filling into a pie crust, and put the top crust on, crimping around the edges with a fork. Poke some ventilation holes on top. Bake at 400 degrees for 45-50 minutes. You can put foil around the edges of the pie and then remove them during the last 15 minutes of baking if you don't want the edges to brown too much, but I didn't bother. Let the pie cool for a couple of hours in order for the filling to thicken up properly. It will thicken up even more when you put it in the fridge.