Instructions: Into a bowl sift together the all-purpose flour, cake flour, sugar, and salt. Blend the butter and shortening into the dry ingredients with your fingertips or 2 knives until the mixture resembles meal. Mix in the almonds.

In a small bowl beat together the egg, the heavy cream, almond extract, and vanilla. 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. Wrap the dough in waxed paper and chill it for at least 1 hour.

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. Lift the dough over the rolling pin and transfer it to a 9-inch pie plate, draping the excess dough loosely over the sides. Let the dough set for 10 minutes. Press the dough firmly into the plate and trim the excess, leaving a 1-inch overhang. Brush the shell with the egg mixture and reserve what remains. Chill the shell and the remaining dough overnight.

Filling: In a large bowl combine the cherries with the sugar, cornstarch, lemon rind, almond extract, and salt. Let stand for 30 minutes. Drain the mixture into a bowl, measure the juices, and add water if needed to measure 1/4 cup. Toss the filling lightly and pour into the shell.

Preheat the oven to 425 degrees.

On a lightly floured surface, roll out the remaining dough into a rectangle 10 inches long and 1/8-inch thick. With the pastry wheel or a large sharp knife cut out 10 ten-inch strips about 1/3-inch wide. Moisten the rim of the shell with water and press firmly on the strips in a lattice pattern. Crimp the overhanging dough into a decorative rim. Brush the strips with the reserved egg mixture.

Bake the pie in the lower third of the oven for 20 minutes. Reduce the heat to 375 degrees and bake the pie for 30 minutes more, or until lightly browned. Transfer the pie to a rack and let it cool slightly.

This recipe yields 1 (9-inch) pie; serves 8 to 10 people.

Yield: 1 nine-inch pie

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