Pre-heat oven to 400 degrees F

Set 9 inch pie plate aside

PIE CRUST:

Add flour and salt to food processor

Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.

Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.

Empty onto a large piece of plastic wrap, press together to form a dough ball.

Cut in half and form each into a round disk and wrap each separately in plastic wrap.

Chill for at least an hour.

When ready roll out each disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place one disk in the 9 inch pie plate. The second rolled out disk can be cut as desired for a decorative top crust.

FILLING:

Drain the cherries remembering to keep the juice from the tart cherries and the syrup of one can of sweet cherries.

Add the cherry juice and syrup to a sauce pan.

Add the cornstarch and sugar.

Cook on medium heat, stirring regularly until mixture is thickened.

Add the cherries, the vanilla paste and almond extract to the pan.

Gently mix well to combine but try not to break the cherries.

ASSEMBLY:

Add the cherry mixture to the pie crust lined pan.

Add the decorative top crust, pinch edges from top and bottom crust together.

With a small pastry brush brush on egg white to top of crust and ever so lightly sprinkle with sugar. Be careful not to put too much sugar as it can burn easily.

Bake for 45-50 minutes or until crust is a beautiful golden brown. You may need to cover edges with aluminum foil if you notice they are getting too brown.

Cool pie at least 4 hours before cutting to allow for filling to thicken.