• Preheat oven to 400 degrees F. Put a rimmed baking sheet in to preheat along with the oven.
• Have ready a 9 inch pie plate lined with pie dough. Also, if you are going to make a one crust version with the streusel, you might want to make that first and keep it chilled while assembling the pie.
• In a mixing bowl, stir together sugar, tapioca pearls (or tapioca starch) and salt.
• Add the cherries and toss to coat, then stir in cherry juice, almond extract and vanilla. Allow the mixture to stand for 15 minutes.
• Pour mixture into pie dish using only as much as need (you may have more filling depending on the depth of your dish -- if you overfill, it will bubble over). This only applies to the double version. Dot with butter. Roll out your top crust and lay it over. For a double crust pie, lay the second pie crust over, then seal and vent. Alternatively, make a lattice. For a crumb crust top, save the second crust and sprinkle with streusel topping. Directions below.
• Set the pie on the hot rimmed baking sheet. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and bake for another 30 minutes. Let the pie cool for several hours, then chill slightly. Return to room temperature and cut.

Optional Streusel or Crumb Crust Topping

• Mix the flour, both sugars, salt and cinnamon together in a bowl. Stir in very soft butter to coat, then put in the refrigerator until ready to use. Crumble over the top. The butter should be almost melted. I've also used melted butter, but it's best to use very soft butter if possible.