Begin by assembling all your ingredients.

In a large bowl, whisk together the flour and a pinch of salt. Using either two knives or a pastry blender, cut the chilled shortening into the flour mixture until it achieves a coarse, crumbly texture.

Gradually add the cold water, mixing by hand until the dough begins to come together. Divide this dough into two equal portions, shape each into a disk, wrap in plastic, and refrigerate. Chill these for anywhere from 30 minutes to an hour.

Once chilled, roll out one of the dough disks into an 11-inch circle and gently fit it into a 9-inch pie dish. Place this in the refrigerator to keep it cold.

Roll out the second disk to an 11-inch circle as well and place it on a baking sheet; refrigerate this also until you need it.

Preheat your oven to 375 degrees F (190 degrees C).

Combine the pitted sour cherries, sugar, and cornstarch in a medium non-aluminum saucepan. Let this mixture stand for about 10 minutes to allow the cherries to release their juices.

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat and let it simmer until the juices thicken and turn translucent, which should take about a minute. Remove from heat, and then stir in the almond extract and butter. Allow this filling to cool until it is lukewarm.

Pour the lukewarm cherry filling into the prepared pie crust. Top with the second rolled-out dough, trimming excess and crimping the edges to seal. Make several small cuts in the top crust to allow steam to escape.

Place the pie on a preheated baking tray and bake in the oven until the crust is a rich golden brown, which should take between 45 and 55 minutes.

Allow the pie to cool for several hours before serving to ensure it sets properly.

Serve each slice with a scoop of vanilla ice cream for added delight. Enjoy your homemade cherry pie!