In a large pot, combine the sugar, salt, and cornstarch with a whisk. Add the almond extract and the cherries plus the juice. Bring to a simmer over medium heat and cook and stir until bubbly and thickened. Remove from heat and use immediately or refrigerate the filling until ready to use.

Sprinkle pie pan with light dusting of flour. Place one pie crust in pie pan. Pour filling into crust. Dot with butter. Moisten the bottom crust around the edge with some milk on a spoon or pastry brush. Place top crust on top, making sure to cut several holes in it for ventilation. Crimp the crust. Brush milk lightly over the top crust with a spoon or pastry brush and sprinkle with a spoonful of sugar.

Bake at 425 for 15 minutes and then 375 for 30 minutes or until the top is lightly browned and the filling is bubbling.