In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes). Remove from heat and stir in almond extract.

Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust.