Tart Cherry Lattice Pie

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen unsweetened pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

In a large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Dot with butter.

Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425° for 20 minutes. Reduce heat to 375°. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.