Mix together the sugar and cornstarch in a saucepan. Add the 1/3 cup cherry juice. Bring to a boil, stirring constantly. Boil & stir for 2 min.

Remove from heat and stir in drained cherries and almond extract. Turn into prepared pie crust, cover with top crust, cut slits.

Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 40 minutes until golden brown and juice bubbles.