Instructions

Have two glass pie dishes - one that fits inside the other.
Place larger glass pie dish in freezer.
Wet counter and overlap 2 sheets of plastic wrap to form 16 in. rectangle.

Place 2 Tbs butter in freezer for 10-20 minutes.
Grate chilled butter on large holes of box grater ( or super thin slice ) and place shreds in freezer.
Cut remaining butter and cream cheese into 1/4 inch cubes.
Place 3 3/4 oz flour, 1 Tbs. sugar, 8 Tbs. butter and cream cheese in processor with 1/2 tsp of salt ( and mahlab if using ). Process for minute or more until paste forms

Using your hands, break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 2 1/2 oz flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Add grated butter and pulse twice until butter pieces are separated and coated with flour.

Sprinkle 2 tablespoons buttermilk over mixture. Pulse once or twice until mixture is evenly moistened. Sprinkle remaining 2 tablespoons buttermilk over mixture and pulse to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

Place dough on plastic wrap, cover with another sheet of plastic wrap and roll into 14-inch circle.
Slide inverted pie dish between counter and plastic wrap. Mold dough around to shape sides. Place chilled pie dish on top and flip. Remove smaller dish and wrap. Press to cold dish

Trim overhang to 1/4 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.

Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate. If sides start to sag, repair. Continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes.

Roll dough trimmings on plastic wrap into 8 inch circle, Freeze for 15 minutes. Cut into strips for lattice. return to freezer for 10 minutes then build lattice with frozen strips and return to freezer until ready to assemble.

Strain cherries and take reserved juice to pan. Add sugar, tapioca, liquor and place over medium heat stirring until it thickens. Add cinnamon, nutmeg, lemon zest, almond extract and juice. Stir till combined. Add cherries and stir.
Heat until thickened.

If mixture is thin, Sprinkle with arrowroot and stir until slightly thick. Set aside.

Pour cherry filling in bottom crust. Flip or slide lattice over and trim. Use trimmings and and any remaining dough to form outside crust edge.

Brush visible crust with egg wash.

Raise temp to 375 and bake 30-45 minutes until brown and bubbling.

If edge gets dark brown before center browns, cover edge with foil or silicone edge protectors.