Whisk the flour, sugars, cinnamon, and salt together in a medium mixing bowl. Add the melted butter and stir until the butter is fully absorbed and the mixture forms clumps. Set aside.

Preheat the oven to 450 degrees.

Roll the pie crust out to an 11-inch circle and carefully transfer to a 9-inch pie plate. Trim off the excess, then crimp the edges.

Stir together the cherries, sugar, cornstarch, almond extract, and salt in a large mixing bowl until the cherries are evenly coated in sugar and cornstarch.

Pour the filling into the crust, then sprinkle the crumb topping evenly over the pie.

Set the pie on a large baking sheet and bake 10 minutes. Reduce the oven temperature to 350 and bake an additional 45 to 55 minutes, until the crumb topping is golden and the juices are bubbling underneath. (If the topping gets too dark before the time is up, tent some foil over the pie in the last 10 minutes to prevent excess browning. )

Cool completely on a wire rack before slicing and serving.