Have pie dough prepared and/or thawed according to package directions.

Make the Cherry Rhubarb Pie Filling:

• Combine cherries, rhubarb, sugar, lemon juice, and lemon zest (if using) in saucepan. In a small bowl, stir together water and cornstarch. Add cornstarch slurry to saucepan with fruit mixture.
• Bring fruit mixture to a boil over medium heat, approximately 10 minutes. Stir often to avoid sticking. Once bubbling, remove from heat immediately.
• Stir in vanilla extract, almond extract, and cinnamon. Pour filling mixture into storage container and let cool to be refrigerated for later or continue to bake the pie.

Make and Bake the Cherry Rhubarb Pie:

• Preheat oven to 400°F. Place bottom crust of pie dough into 9 inch pie pan.
• Spoon in fruit filling and level to evenly distribute.
• Top with remaining pie crust and design as desired (lattice crust or whole crust with slits cut for steam to escape). Pinch edges or finish as desired, sealing edges with water or cream wash. Brush crust with cream or milk and sprinkle on decorator's sugar if desired.*

  *Adding a cream or milk wash is optional but helps with the golden crust color.
• Place prepared pie on a cookie sheet (this is optional but helps to avoid any filling spills).
• Bake on 400°F for 15 minutes then reduce oven temperature to 350°F and continue to bake for 40-45 minutes, or until crust is golden brown.
• Let pie cool for approximately 1 hour before slicing and serve. Enjoy as is or with whipped cream or ice cream.
• Refrigerate leftover pie overnight, lightly covered. Bring to room temperature for serving or reheat if desired.