Preheat oven to 350°

• In a 3 quart sauce pan add cherries, then add the cornstarch and sugar mix to combine so the cherries are coated in the cornstarch sugar combination.
• Turn stove top on medium and stir, the juices will begin to cook out of the cherries and the cornstarch will thicken it. Don't walk away you want to stir this for about 5 minutes or maybe longer if your cherries are frozen. Make sure filling is thick. If filling starts to burn even though you are stirring it, turn heat down.
• Remove cherries from stove and add butter, vanilla, and almond extract stir to combine. Set aside.
• Pie crust: I have linked the recipe for my crust above in the post or you can use store-bought crust. Roll out both crusts. Place one crust in bottom of 9" pie plate. Pour cherry filling into the pie crust. Place top crust over filling. Trim crust, then roll crust in toward the pie and crimp the edges. Put two slits in top of pie crust. Brush crust with 1/2&1/2 and sprinkle with turbinado sugar.
• Place cherry pie on a baking sheet. Bake at 350° for 1 hour 15 minutes. If crust starts to get too brown lay a piece of aluminum foil over pie as it finishes baking.