In a large saucepan, combine sugar and cornstarch

Gradually stir in cherry juice and stir until smooth

Bring to a Boil and stir for 2 minutes

Add cherries to pan and let cook for 3 more minutes or until thickened

Remove from heat and add cinnamon, nutmeg, and extract

set aside to cool while you get the crust ready

Combine flour, salt, and sugar in a bowl

Add butter and cut in until mixture resembles coarse meal, with pea size pieces of butter.

Add water 1 Tbsp at a time, mixing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.

Remove dough from machine and place in a mound on a clean surface.

Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead.

Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Take one mound of dough and roll it out to cover the pan bottom.

fill crust with filling until slightly above edge of pie crust

Roll out second moundout for crust top.

Roll crust up and unroll it over the fruit filling

Cut off excess and pinch edges of the 2 crusts together to seal in the filling.

Bake at 425º for 10 mins. Then reduce heat to 375º for 45-50 mins or until crust is golden brown.

Cool on wire rack