Make your pie crust (this will only take about 10 minutes). Just be sure when you roll it out that it's rolled very thin. About 1/8 of an inch should do the trick. If you leave the crust to thick, that's all you'll taste when you bite into you're pie. And lets face it. The cherries should be the star here.
Prepare your cherries (this takes a little time, but you can always do this in advance).
Combine your cherries, cornstarch, almond extract, cinnamon, salt and honey (if you are using it) in a large mixing bowl. Mix well.
Pour your cherries into your pie crust.
Position the second crust over the top of your pie, and pinch the edges together all the way around. You can use a fork if you want it to look pretty. You can also get creative like I did here with a little of the leftover dough. I cut out some chickens (at least I think that's what they are), and placed them around the edge.
Don't forget to cut a vent in the top of your pie so steam can escape!
Using a basting brush, brush a light coat of milk over the top of your pie.
Place the pie in the oven and bake for approximately 45-60 minutes or until the fruit juices start to bubble in the pie.
Cool on a cooling rack, slice and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include pie crust or milk or egg wash.