Sweet Cherry Pie with Toasted Almonds Recipe

In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined.

Set filling aside as the oven preheats. Preheat oven to 400 degrees F (204 degrees C).

On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12-inches in diameter.

Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth.

Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter.

Using a pastry wheel, sharp knife, or pizza cutter, cut strips ½ to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.

Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired.

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with almonds and a little coarse sugar, if using.

Place the pie onto a large baking sheet and bake for 20 minutes.

Keeping the pie in the oven, turn the temperature down to 375 degrees F (190 degrees C) and bake for an additional 30 to 35 minutes.

Allow the pie to cool for 3 full hours at room temperature before serving. Cover leftovers tightly and store them in the refrigerator for up to 5 days.