1 Tablespoon (14g) cold unsalted butter, cut into small cubes
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
1/3 cup (28g) sliced almonds, such as Diamond of California sliced almonds
optional: coarse sugar for garnish
The crust: defrost a pre-made pie crust.
Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
Preheat oven to 400°F (204°C)
Make crumble top: Blend 1/2 cup of butter, 1 cup of flour, and 1/4 cup of sugar and 1/4 cup of almond in a food processor. I also added a tablespoon of almond extract for a bit more flavour.
Fill the pie crust with the filling and sprinkle the crumble top over it.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.