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Preheat oven to 400F (200C). Lightly butter a deep 9-inch pie pan and set aside. Roll pastry into 1 lg circle 18 inch thick; line the prepared pan, leaving sides to overlap onto counter. Sprinkle almonds over the bottom. Toss peaches, cherries, brown sugar, 1 teaspoon cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter. Pull pastry up and over filling into a rough topping. Brush top crust lightly with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat to 350F (180C). and bake another 35 to 40 min, until golden. Cool completely before removing from pan.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking