Pre-heat the oven to 400 degrees.

For the Filling

Mix the cornstarch or tapioca flour with the water in a large pot until the starch dissolves. Add the cherries and sweetener. Bring the mixture to a boil, stirring regularly. Remove from the heat. Add the almond extract and optional salt. Set aside.

For the Pie Crust

Blend the dry ingredients thoroughly by hand or with a dough attachment in a food processor or mixer. Add the oil and blend until there are pea-sized balls. Add the water, a little at a time, until it forms into a dough. Knead a few times and form into a flattish ball. 

Optional: Place the dough in the refrigerator for about an hour and then let it sit at room temperature for about 10 minutes before rolling out.

Break the dough in half. Sprinkle a little flour on a counter top. Use a rolling pin to gently roll the dough into a round shape about 2-3 inches larger than the pie pan. It should be about 1/4 inch thick. If it sticks, use a spatula to gently loosen it from the counter top. Roll the dough over the rolling pin, pick it up and place in the pie pan. Form the dough to the sides of the pan and trim the excess from the edges.

Roll out the other ball of dough.

Pour the cherry filling into the pie pan.

Roll the top crust on to the rolling pin and unroll it over the top of the cherry filling. Crimp the edges together with your fingers or a fork.

Place the pie in the pre-heated oven and bake for 30-40 minutes, or until the crust is lightly brown. Remove and cool on a rack. Serve with a scoop of non-dairy frozen dessert or soy whipped cream.