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Preheat the oven to 425°F with a rack in the center.
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To prepare the crust: Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13" round. Transfer the circle to a 9" pie pan.
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To make the filling: Drain the cans of cherries, reserving 2/3 cup (151g) water from one of them. Place the cherries and reserved liquid in a large mixing bowl. For frozen cherries, just place the cherries in a bowl as is (there's no need to thaw them first).
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Combine the sugar, cinnamon, and Instant Clearjel or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.
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Stir in the almond extract and salt. If you're using frozen cherries, let the filling sit for 20 minutes before using it to fill the pie shell.
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Spoon the filling into the pastry-lined pan, and dot with butter.
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Roll out the second crust and place it on top of the filling. Use a sharp paring knife to cut vents in the top, then squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork as desired. Alternatively, top this Sour Cherry Pie with pie dough woven into a lattice fashion; see our blog post How to make a lattice crust, for details.
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To bake: Place the pie on a parchment-lined baking sheet (to catch any spills) and bake for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
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Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set. Cut into slices and serve at room temperature.
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Storage information: Store leftover Sour Cherry Pie, well-wrapped, in the refrigerator for several days, or freeze for longer storage.
