Combine the cherries and their juices, almond extract, and sugar in a medium saucepan. If using tapioca flour instead of cornstarch, add it now. Cook over low heat until the cherries release all their juices, then bring to a boil and cook for 5–10 minutes to drive off excess water. Watch carefully so it does not scorch.

Taste and adjust the sugar now, before adding any starch.

Whisk the cornstarch with 1 tablespoon of water to make a slurry. Reduce the heat to low, pour in the slurry while stirring constantly, then raise the heat and boil for one minute to fully activate the starch.

Pour the filling onto a parchment-lined rimmed sheet pan and cool completely. Use immediately, refrigerate for up to 2 weeks, or freeze for up to 3 months.

Remove the dry ingredients from the refrigerator. Drop in the butter slices, coating them with flour as you go, then add the shortening in small bits. Cut both into the flour with a pastry blender until the mixture looks like streusel with no dry flour remaining and some pea-sized pieces throughout.

Drizzle the frozen vodka over the surface, then drizzle the cold water evenly over the top. Mash the dough with a sturdy spatula, scooping from the bottom and pressing against the sides, until it comes together.

Pat the dough into a ball and divide it in two, making one piece slightly larger for the bottom crust. Flatten each into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.

Roll each disk on a generously floured surface: roll from the center up and back, then center down and back, then center to each side. Cup the dough in your palms and spin a quarter turn counter-clockwise between passes, pulling it through more bench flour as needed, until each round is large enough to cover the pan and drape over the sides.

Line a 9-inch pie dish with the larger dough round. Add all of the cooled cherry filling. If the filling has separated during storage, stir it back together — no need to reheat.

If you want a sugared top, brush the second round of dough with heavy cream and sprinkle with turbinado sugar before placing it on the pie. Top with the second round, roll the edges under, and crimp decoratively. Cut steam vents.

Chill the assembled pie for at least 1 hour before baking.

Preheat the oven to 350°F. Bake for 45–50 minutes, until the filling is bubbling in the center and the crust is deeply golden brown. Cool completely before slicing.