---------- Recipe via Meal-Master (tm) v8.03
       Title: Cherry almond pie
  Categories: Pastries, Desserts, Fruits
       Yield: 6 servings
            Pate brissee (see recipe)
       2 tb Quick-cooking tapioca
     1/2 ts Salt
     1/4 ts Almond extract
       2 tb Unsalted butter, softened
     1/2 ts Lemon zest, grated
     1/3 c  Flour
       1 ts Water
       5 c  Sour cherries
   1 1/2 ts Lemon juice
       1 c  Sugar
     1/8 ts Ground cloves
       7 oz Almond paste
       2    Lg Egg yolks
       1    Egg yolk mixed with
   Roll out dough 1/8-inch thick on a lightly floured surface.  Fit it into a
   9-inch pie plate.  Crimp edges decoratively and chill the shell. Working
   over a bowl, pit cherries, combine them with the tapioca, lemon juice,
   salt, sugar, almond extract, and cloves, and stir until well combined. Let
   filling stand, stirring occasionally, for 15 minutes. In a bowl with an
   electric mixer, cream the butter. Add the almond paste and zest. Beat
   mixture until well combined.  Add the egg yolks, one at a time, beating
   well after each addition.  Beat in flour and after the mixture is well
   combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
   Spoon filling into the shell, pressing down gently to level the top, and
   over it pipe the almond paste mixture, forming a lattice pattern of strips
   about one inch apart. Brush edge of shell with egg wash. Bake in the lower
   third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
   for 15-20 minutes more, or until the crust and lattice are golden brown and
   the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite