Preheat your oven to 425°F (220°C). Gather all your ingredients and tools.

In a large bowl, combine 5 cups of pitted cherries, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and ⅔ cup of granulated sugar. Sprinkle in ¼ cup of corn starch and mix well.

In another bowl, mix ⅔ cup of all-purpose flour, ¼ cup of granulated sugar, ⅓ cup of light brown sugar, and a pinch of salt. Add 4 tablespoons of unsalted butter and rub until it resembles a sandy texture.

Pour the cherry filling into the chilled pie crust, spreading it evenly but leaving excess liquid behind.

Sprinkle the streusel topping generously over the cherry filling.

Bake at 425°F for 20 minutes, then reduce to 375°F and bake for an additional 35-40 minutes until bubbling and golden.

Let the pie cool for 20-30 minutes before serving.