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1
Make the crust: Pulse the flour, sugar and salt in a food processor to combine.
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2
Add the shortening and pulse until the mixture looks like cornmeal.
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3
Add the butter and pulse until it is in pea-size pieces.
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4
Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly.
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5
Turn out onto a piece of plastic wrap; shape into a disk and wrap.
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6
Refrigerate until firm, at least 1 hour or overnight.
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7
Make the filling: Put the cherries in a medium bowl.
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8
Whisk 1/4 cup cherry juice with the cornstarch in a small bowl.
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9
Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar.
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10
Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds.
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11
Pour over the cherries.
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12
Add the almond extract and gently fold to combine.
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13
Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface.
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14
Ease the dough into a 9-inch pie plate.
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15
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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16
Refrigerate until firm, about 30 minutes.
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17
Add the filling to the chilled crust.
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18
Transfer the pie to the hot baking sheet and bake 15 minutes.
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19
Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes.
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20
(Tent the crust with foil if it browns too quickly.)
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21
Transfer to a rack.
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22
Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat.
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23
Spread on a parchment-lined baking sheet in a single layer.
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24
Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes.
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25
Let cool completely, then break into clusters.
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26
Sprinkle around the edge of the warm pie.
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27
Let cool completely.
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28
Photograph by Con Poulos
