This is a great recipe if you can get some sour pie cherries, fresh or frozen.

Pastry for a 9-inch double-crust pie
Pitted sour cherries to fill pie pan
1 1/3 cups sugar
5 tablespoons flour
Pinch of salt
4 drops almond extract (measure into a spoon first)
2 tablespoons butter
Milk
Sugar

Line the pie pan with the bottom crust. Combine the dry ingredients in a good-sized bowl. Mix in the cherries, and when mixed well, sprinkle the almond extract over the cherries and give another stir. Pour into the pie crust and dot with butter. Cover with the top crust, a lattice top is very nice. Brush the crust with milk and sprinkle on white sugar. Bake 15 minutes at 425 degrees, then turn down the oven to 350 and bake 30 or so minutes until juices are bubbling in the center. Put foil under the pan to catch any drips; also if the edges are getting too dark put foil strips around the edge of the crust.

Some recipes use tapioca as a thickener, but sometimes it doesn't cook completely, so the flour works better.