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1
Into a bowl sift together the all-purpose flour, cake flour, sugar, and salt.
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2
Blend the butter and shortening into the dry ingredients with your fingertips or 2 knives until the mixture resembles meal.
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3
Mix in the almonds.
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4
In a small bowl beat together the egg, the heavy cream, almond extract, and vanilla.
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5
Add just enough of the egg mixture to the dry ingredients to form a dough, toss it with a fork until it is incorporated, and form the dough into a ball.
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6
Wrap the dough in waxed paper and chill it for at least 1 hour.
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7
Cut off slightly more than 1/2 of the ball of dough and on a lightly floured surface, roll it into a round about 12 inches in diameter.
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8
Lift the dough over the rolling pin and transfer it to a 9-inch pie plate, draping the excess dough loosely over the sides.
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9
Let the dough set for 10 minutes.
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10
Press the dough firmly into the plate and trim the excess, leaving a 1-inch overhang.
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11
Brush the shell with the egg mixture and reserve what remains.
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12
Chill the shell and the remaining dough overnight.
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13
In a large bowl combine the cherries with the sugar, cornstarch, lemon rind, almond extract, and salt.
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14
Let stand for 30 minutes.
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15
Drain the mixture into a bowl, measure the juices, and add water if needed to measure 1/4 cup.
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16
Toss the filling lightly and pour into the shell.
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17
Preheat the oven to 425 degrees F.
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18
On a lightly floured surface, roll out the remaining dough into a rectangle 10 inches long and 1/8 inch thick.
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19
With the pastry wheel or a large sharp knife cut out 10 10-inch strips about 1/3 inch wide.
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20
Moisten the rim of the shell with water and press firmly on the strips in a lattice pattern.
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21
Crimp the overhanging dough into a decorative rim.
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22
Brush the strips with the reserved egg mixture.
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23
Bake the pie in the lower third of the oven for 20 minutes.
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24
Reduce the heat to 375 degrees F and bake the pie for 30 minutes more, or until lightly browned.
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25
Transfer the pie to a rack and let it cool slightly.
