Fresh Cherry Pie

11/3-11/2 cups sugar#8531; cup flour#8539; teaspoon salt3 drops almond extract4 cups tart cherries, pittedPastry for 2-crust, 9-inch pie2 tablespoons butter or margarine, cut in piecesHeat oven to 425 degrees.In a large bowl, combine sugar, flour and salt. Add almond extract and cherries; mix well.Roll out half the pastry; fit in 9-inch pie plate. Turn cherry mixture into pan, dot with butter.Roll out remaining pastry, cut in 1/2-inch strips. Arrange on top of pie in lattice pattern; seal and flute edges. Bake 40 minutes or until crust is golden brown. If edges brown too much, cover with strips of aluminum foil. Cool on rack.Serves eight.