In a small saucepan, add pitted and halved cherries, maple syrup, 2 Tbsp water, lemon juice, and salt. Heat over medium-high until the mixture begins to boil. Reduce the heat and simmer until the cherries have softened (roughly 10 minutes). Carefully taste your mixture and adjust the sweetness as desired.

Mix the tapioca flour with 1 Tbsp cold water, until dissolved. Stir it into the cherry mixture. Continue cooking for 30 seconds to 1 minute, stirring continuously, until the sauce has thickened.

Remove the sauce from the heat and stir in the almond extract.

Let cool slightly and use immediately, or store in a sealed jar in the refrigerator for up to a week.

Use in a pie just like you would a can of cherry pie filling.