Heat oven to 425 degrees Fahrenheit. Allow pie crusts to come to room temperature.

In a large bowl combine cherries, lemon juice, and almond extract. Combine flour and sugar and add to cherries. Stir to combine and set aside for about 15 minutes.

Lightly flour a work surface. Remove crust from packaging and unroll. Place bottom crust atop of flour and gently roll bottom crust using a rolling pin just to make it smooth. Place evenly in 9-inch glass pie plate.

Re-flour surface and gently roll out top crust just to make it smooth. Using a knife or pastry knife cut dough into 1-2 inch strips.

Pour cherry mixture into a 9-inch glass pie plate and dot with butter.

To make lattice crust place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust.

Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim and seal by pinching.

In a small saucepan combine milk, sugar and almonds. Cook over medium heat and bring to a boil, stirring constantly for about 2 minutes.

Brush over lattice dough.

TIP:

To protect pie crust edges from overcooking or burning place foil around edges of pie or use a pie crust shield.

Place pie on a baking sheet covered with parchment paper. Note: this step is necessary in case the pie should boil over while baking and plus having the parchment paper in place makes for an easy clean-up.

Bake pie for 30 minutes. Remove pie shield and continue baking for an additional 15 minutes or until crust is golden brown and juice is bubbling.

Cool on baking rack at least 2 hours prior to serving.