Step 1

Prepare the crust:

Step 2

Place flour and salt in a food processor and pulse to combine.

Step 3

Add butter and pulse few times until the mixture resembles pea size pieces.

Step 4

Add the cream cheese and pulse few more times until the dough comes together.

Step 5

Add the vinegar(or the lemon juice)and the ice water. Pulse few more times until the dough is moist.

Step 6

Shape the dough into a disk, wrap and refrigerate until firm for at least one hour or overnight.

Step 7

How To Make The Filling:

Step 8

In a medium bowl place the cherries. Set aside.

Step 9

In a small bowl whisk 1/4 cup cherry juice from the jar with sugar and cornstarch.

Step 10

Add the remaining 1 1/4 cups cherry juice and bring to a boil over medium heat.

Step 11

Cook, whisking constantly until thick and glossy, about 30 seconds.

Step 12

Pour over cherries. Add the almond extract and gently fold to combine.

Step 13

How To Assemble The Pie:

Step 14

Preheat oven to 425F.

Step 15

Place a baking sheet on the rack in the middle of the oven.

Step 16

Meanwhile, Roll out the dough into a 12-inch round on a lightly floured surface.

Step 17

Ease the dough into a 9-inch pie dish.

Step 18

Fold the overhanging dough under itself and crimp with a fork or just using your fingers.

Step 19

Refrigerate the crust again until firm, about 30 minutes.

Step 20

Add the filling to the cold crust. Place the pie dish on the hot baking sheet inside the oven and bake for 15 minutes.

Step 21

Reduce the oven temperature to 350F and continue baking until the crust is golden and the filling is bubbling, about 50 minutes. (If the crust tend to brown too fast, cover the edges of the pie with foil). When done, transfer to a rack.

Step 22

Make the topping:

Step 23

Combine almonds, sugar and egg white in a medium bowl.

Step 24

Line a baking sheet with parchment paper and spread the mixture in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and golden brown, about 10 minutes.

Step 25

Let cool completely, then break into small clusters. Sprinkle around the edge of the warm pie. Let cool completely, so the sour cherry filling sets.