Start with the crust. For the flakiest crust, you must use a lot of fat. Cut 1 1/4 cup of shortening into 2 2/3 cups all purpose flour and 1/2 tsp. salt. Then add 7-8 tbs. of water (sometimes I use more). Dough will be a little sticky. That is why I use so much flour to roll out the dough. Divide into 2 discs.
I roll out one crust (this is a 10" crust) and place it into the bottom of the pie pan. Then, I mix up the filling. To two cans of tart pie cherries, add 1 3/4 - 2 c. sugar, 1/2 cup flour, 1/2 tsp. cinnamon and 1 tsp. almond extract. (You can add less cinnamon and almond extract if you want). Mix all together and pour into crust. Dot with two to three tablespoons of butter.
Roll out top crust. Cut into what ever size strips you want. Be creative and make fancy edges, make wide strips etc. I start with two strips; they make a cross in the center. Then I work outward, lifting strips to make a basket weave. Roll edges inward around pie and crimp. Again, this is a place to get creative with the edges. Sometimes, I sprinkle a large grain sanding sugar on top. Bake in a 325 - 350 degree oven for about an hour. You just want to make sure the center is a solid not a liquid.