CRUST:

9" double pie crust

CHERRY LAYER:

5-6 c. frozen dry packed pitted red tart cherries
1/2 c. reserved cherry juice
1/3 c. + 1 tbsp. sugar, divided
1 tbsp. + 1 1/2 tsp. quick cooking tapioca, divided
3 tsp. cornstarch, divided
1/2 tsp. almond extract
1/2 tsp. vanilla

CREAM CHEESE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. confectioners' sugar
1/3 c. chopped almonds
1/2 tsp. almond extract
1/2 tsp. vanilla

RASPBERRY LAYER:

1 c. fresh raspberries
2 tbsp. sugar
1 tbsp. cornstarch

TOPPING:

1 egg white, lightly beaten
Granulated sugar
Flake coconut

1. Prepare crust, DO NOT BAKE.

2. For cherry layer, thaw and drain, in large strainer over bowl, enough cherries to yield 3 to 4 cups fruit and juice. Combine cherries, 1/3 cup sugar, 1 tablespoon tapioca, 1 1/2 teaspoons cornstarch, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla in large bowl.

3. Combine 1/2 cup reserved cherry juice, remaining 1 tablespoon sugar, 1 1/2 teaspoons tapioca and 1 1/2 teaspoons cornstarch in small saucepan. Cook and stir on medium heat 3 to 4 minutes or until thickened. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Heat oven to 400 degrees.

4. For cream cheese layer, combine cream cheese and confectioners' sugar in large bowl. Beat at medium speed until well blended. Add nuts, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Beat until blended. Spread over bottom of unbaked pie crust.

5. For raspberry layer, combine raspberries, 2 tablespoons sugar and 1 tablespoon cornstarch. Mix carefully. Spoon over cream cheese layer. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust.

6. For topping, brush with egg white. Sprinkle lightly with sugar. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 40 minutes. Sprinkle with coconut 5 minutes before end of time. Cool until barely warm or to room temperature.