Add remaining flour mixture, mix with hands until dough leaves side of bowl and holds together with. Turn out onto board, knead several times to blend. Set aside, covered.

In medium bowl with portable mixer, beat ricotta cheese until creamy. Add sugar, eggs, flour, almond extract and cherries; beat until combined.

Preheat oven to 350°F.

Divide pastry in half. On moistened surface, roll half between two sheets of waxed paper to an 11 inch circle. Remove top paper. Fit pastry into a 9 inch pie plate. Trim edge of plate. Brush bottom with egg white. Roll remaining pastry to 1/8 inch thickness.

With pastry cutter, cut into ten strips, 1/2 inch wide. Turn filling into lined pie plate. Place five pastry strips across filling, pressing firmly to edge of pie plate.

Place remaining strips across first ones, to make lattice. Re-roll trimmings between waxed paper, cut into 1/2 inch wide strips. Place around edge of pie. With fork, press firmly to pie plate. With fork, beat egg yolk with 1 tablespoon water; brush over crust.

Place a strip of foil, about 2 inches wide, around edge of crust, to prevent over-browning.

Bake for about 50 minutes, or until top is golden brown and filling is set. Cool on wire rack. Refrigerate until chilled - 8 hours or overnight.

Makes 8 servings.

Submitted by: Mom