Sour Cherry Pie

2 unbaked pie crusts, (I use frozen ones-- follow directions on pkg.)
5 c. pitted sour cherries
1 T. lemon juice
2 t. brandy (optional), or rum extract
1/2 t. almond extract
1 c. sugar or splenda
1/4 c. cornstarch
butter
milk
sugar

Preheat oven to 400 degrees. Combine cherries, lemon juice, brandy (if using) and almond extract. Combine sugar and cornstarch. Pour over cherries. Pour mixture into pie crust. Dot top with butter. Make a lattice pattern over top of filling with 2nd crust, if desired. Brush with milk and sprinkle with sugar. Place pie on parchment paper covered baking sheets to catch any spillage. Bake at 400 degrees for 30 minutes, reduce temperature to 350 degrees and bake another hour. Serve warm with vanilla ice cream. Yum!