Divide Pie Crust (1 package) in half and refrigerate for at least one hour.
Roll out one half into a 10 to 11-inch circle on floured surface. Transfer onto the pie pan. Cut the extra dough hanging over the edges. Put it back into the fridge.
Pit the Cherry (4 cup) and place in a medium saucepan over medium heat. Bring to a boil.
In a separate bowl, mix together Salt (1/8 tablespoon), Corn Starch (4 tablespoon), and Granulated Sugar (3/4 cup).
Add sugar mixture, Almond Extract (1/2 teaspoon), Vanilla Extract (1/2 teaspoon), and Lemon Juice (1 tablespoon) to the boiling cherry. Mix well.
Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened. Remove from heat and cool for a few minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bring out the other half of the pie dough and roll out into 9 to 10-inch circle.
Pour the cherry filling into the pie pan. Dot with butter cubes and cover with top crust. Cut the extra dough hanging over the edges. Make 3 small slits in the middle and brush some heavy cream over the top crust.
Bake for about 45-50 minutes, or until golden brown. Let it cool completely before serving.
Serve with whipped cream, or better yet, vanilla ice cream!