Preheat oven to 400°F. Make filling: In a bowl, mix cherries, sugar, cornstarch and lemon juice.
Roll out dough into an 11-to-12-inch round and fit into a 9-inch pie pan. Crimp edge.
Make topping: In a bowl, crumble flour, butter, almond paste, brown sugar and salt until blended. Toss in almonds.
Spoon filling into pie shell; sprinkle with topping. Bake until topping is golden, about 1 hour. Let cool.
