Roll out crust into an 11-inch circle. Place in pie pan. Bake 10-12 minutes or until crust light golden brown.
Roll out second crust into an 11-inch circle. With a knife or pastry wheel cut eight 1/2- inch strips.
In large bowl, combine cherries, lemon and orange zest and almond extract. Pour into pre-baked pie shell. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk-water mixture. Bake 30-35 minutes or until crust is golden brown. Cool before serving.
Did you get carried away at your last visit to the apple orchard? Use those extra apples to make Fall Harvest Cobbler. This unique cobbler is a fusion of fruit with apples, pears, plums, raisins and dried apricots. The top crust gives a peak into the cobbler's heart through small leaf-cutouts.
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