Prepare the pie crust dough according to the recipe. Roll out 2/3 of the dough on a floured surface to a 13-inch round. Place into a greased 10-inch flan pan, folding the edges of the pie crust down into the pan to make an even to edge.
Drain the cherries and save 3/4 cup of the juice. Put the cherries into the crust-lined pan. Mix the reserved cherry juice with sugar, tapioca, almond extract and cinnamon and stir until the sugar is dissolved. Pour this mixture evenly over the cherries. Roll out the remaining pie crust and cut into 12 1/2 inch wide strips.
Weave these strips in a lattice over cherries. Trim lattice ends and roll out trimmings to make a 1/2 inch wide strip to go around the outer edge of the pie. If you like a glossy crust, brush it with beaten egg white and bake in a preheated oven at 425 degrees for 40 to 45 minutes or until golden brown. Let cool until the juice becomes thickened.
