FLAKY CRUST:

2 c. all purpose flour
1 tsp. salt
1/4 tsp. baking powder
1/3 c. shortening
1/3 c. butter flavor shortening
6 tbsp. cold water
2 tsp. vinegar

In medium bowl, mix flour, salt and baking powder. Cut in shortening and butter flavor shortening to resemble coarse crumbs. In cup, mix water and vinegar; stir into flour mixture until dough forms a ball. Divide dough in half; wrap and refrigerate until ready to use.

CHERRY LAYER:

3 1/2 c. frozen pitted tart cherries, thawed, 1/2 cup juice reserved or use one (16 oz.) can pitted tart cherries, drained and reserve 1/2 c. liquid
1/3 c. sugar
4 tsp. quick cooking tapioca
1 tbsp. cornstarch
1/2 tsp. almond extract
1/2 tsp. vanilla extract

In 2 quart saucepan over medium heat, combine cherries, juice, sugar, tapioca, cornstarch and flavorings. Cook, stirring, until mixture boils and thickens; boil 1 minute (Tapioca will not soften completely at this stage). Set aside.

On floured surface, roll half of dough 1 1/2 inches larger all around than inverted 9 inch pie plate. Ease dough into plate; trim to 1 inch overhang.

CREAM CHEESE LAYER:

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 extract

In medium bowl, with fork, stir cream cheese, confectioners' sugar, almonds and flavorings until blended. Spread on bottom of pie crust.

RASPBERRY LAYER:

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

In small bowl, combine raspberries, sugar and cornstarch; stir gently; spoon over cream cheese layer. Spoon cherry mixture over raspberries.

Preheat oven to 400 degrees. Roll remaining dough as for bottom crust. Cut into fourteen 1/2 inch wide strips. Moisten edge of bottom crust with water. Use pastry strips to weave a lattice top over filling. Press each strip at both ends to seal. Turn overhang up over ends of strips; pinch to seal; flute.

GLAZE AND GARNISH:

1 egg white
1 tsp. sugar
1/4 c. chopped almonds, optional

For glaze, brush lattice and edge of crust with egg white; sprinkle with sugar. Place a sheet of foil underneath pie plate; crimp edges to form a rim to catch any drips during baking. Bake pie 15 minutes. Reduce heat to 350 degrees; bake 40 minutes. If you like, sprinkle chopped almonds on pie 5 minutes before end of baking time. Cover edge of crust with foil if necessary to prevent overbrowning. Cool and serve.