Preparation:
1. Lightly grease a 9 1/2-inch pie dish and line with parchment paper; set aside.
2. Add all crust ingredients to a food processor with the dough blade attached and pulse until a dough is formed. If too soft, add a little flour. Do not over process.
3. Press the dough onto the bottom and up the sides of the prepared dish and place in the freezer for 10 minutes.
4. Combine cherry juice, Tulia Apple Cinnamon Supersnack, and cornstarch in a saucepan and bring to a boil over a medium heat. Cook, stirring, until thickened, about 3 minutes. Add the cherries and cook for about 2-3 minutes, until cherries begin to soften. Set aside to cool to a room temperature, then refrigerate until needed.
5. Heat the oven to 350°F/177°C/ Gas Mark 4.
6. Cover the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, remove the paper and weights, then bake for another 10 to 15 minutes or until golden. Let the crust cool to a room temperature, then gently transfer onto a serving plate.
7. Spread the filling over the cooled crust and scatter the almonds on top before serving.
