Directions

1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Put pastry-lined pie plate pie plate in freezer while preparing pie.
2. In a large saucepan, stir together the 1 cup granulated sugar and 1/4 cup cornstarch flour; add cherries. Gently toss until coated. Cook and stir over medium heat until bubbly. Add raspberries and blueberries. Cook and stir until thickened and bubbly. Cook and gently stir for 1 minute more. Remove from heat. Stir in lemon peel, lemon juice and almond extract. Set aside.
3. For crumb topping: In a medium bowl, stir together the flour, the 1/2 cup sugar, the brown sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
4. Transfer cherry mixture to the pastry-lined pie plate. Spread crumb mixture over cherry mixture. To prevent overbrowning, loosely cover pie with foil.
5. Bake in a 400 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.