Deep-Dish Cherry Pie with Almond Pastry

Almond Pastry:
In large bowl, whisk together all-purpose flour, almonds, sugar, grated lemon rind and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse meal.

Lightly beat together 1 of the egg yolks, vinegar, vanilla, almond extract and enough ice water to make 1/2 cup (125 mL); stir into flour mixture, tossing with fork until dough is evenly moist and shaggy. Form into ball; wrap and refrigerate for about 1 hour or until chilled. (Make-ahead. Refrigerate for up to 48 hours.)

Place cherries in large bowl. Whisk sugar with cornstarch; pour over cherries. Sprinkle with almond liqueur and stir gently. Pour into 13- x 9-inch (3 L) glass baking dish; set aside.

On lightly floured surface, roll out pastry to 14- x 12-inch (35 x 30 cm) rectangle; fit over dish, rolling edges under to fit. Flute edges. Cut steam vents in top. If desired, cut decorative shapes from pastry trimmings and arrange over top. Brush remaining egg yolk all over top.

Bake on foil-lined rimmed baking sheet in centre of 425ºF (220ºC) oven for 15 minutes. Reduce heat to 375ºF (190ºC); bake for 55 minutes, covering with foil if browning too much.

Additional information :

Tips:
If you don't have any almond liqueur, use 1/4 tsp (1 mL) almond extract mixed with 2 tbsp (25 mL) lemon juice.

If using frozen cherries, thaw and drain well; use 8 cups (2 L) cherries and 2 1/2 cups (625 mL) juice.