Checkerboard Cherry Pie

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1 cup (250 mL) sugar
• 1/2 tsp (2 mL) salt
• 2 tbsp (30 mL) cold margarine, cut up
• 1/2 cup (125 mL) reduced-fat sour cream
• 3 to 4 tbsp (45 – 60 mL) ice water
• 2 cans (14-1/2 oz / 400 g each) sour cherries packed in water, drained, OR 4 cups (1 L) pitted frozen cherries, thawed
• 2 tbsp (30 mL) cornstarch
• 1/4 tsp (1 mL) almond extract