To make the crust, in a large mixing bowl, whisk together the flour, salt, and sugar. Add the butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse sand.

Gradually add the ice water, a tablespoon at a time, and stir until the dough comes together into a ball. Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C).

To make the filling, in a large mixing bowl, combine the cherries, sugar, flour, lemon juice, almond extract, and salt. Mix until well combined.

On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.

Pour the cherry filling into the pie dish and sprinkle the butter cubes over the top.

Roll out the second disk of dough and place it over the cherry filling. Trim the edges and crimp the edges of the pie crust to seal it.

Cut a few slits in the top crust to allow steam to escape during baking.

Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Let the pie cool for at least 1 hour before slicing and serving.