To prepare the filling, combine fruit, sugar, flour, almond extract, zest and butter in a large mixing bowl. Set aside.
To prepare the two 9-in crusts, blend the flour and salt together with a fork. Cut the shortening into the flour with a fork or pastry blender until the mixture begins to form “pea-size” pieces. Add the ice water a few drops at a time and begin to combine by tossing with a fork. The dough should not be sticky or wet, but moist enough to hold together in the shape of a ball. Wrap the dough and refrigerate for at least 30 minutes.
Remove dough from the refrigerator and divide it into two pieces, reserving 2/3 for the bottom crust and 1/3 for the lattice top. Roll out the larger ball to fit a 9-in. ceramic pie plate and trim to fit.
Fill dough-lined pie plate with the fruit mixture. Preheat oven to 450°F/230°C.
Roll out the remaining dough. Cut into strips approximately 1 inch wide by about 10 inches long. Weave the strips across the face of the pie creating a lattice effect. Crimp the edges together.
Bake at 450°F/230°C for 15 minutes, then reduce heat to 350°F/180°C and continue to bake for 25 - 30 minutes. If edges start to brown too much, cover edges with foil.
Allow the pie to cool, then serve. (Cherry pie is traditionally served cool.)
Recipe was created especially for the 9-in. Calphalon Ceramic Pie Plate.