Prepare two pie crusts per your favorite recipe, or use two refrigerated Pie Crust (2).
In a large bowl, combine the Cherry Pie Filling (2 can) and 2 Tbsp of Lemon (1) stirring gently; set aside.
Lightly sprinkle flour into the bottom of a 9-inch glass or ceramic pie plate (this will keep your crust from sticking to the bottom of the pie plate.)
Roll one piece of dough into a 12-inch circle on a floured counter (keep the other pie crust refrigerated). Roll dough loosely around your rolling pin and unroll into the pie plate, leaving at least a 1-inch overhang on each side. Working in a circular motion, ease dough into place by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hand.
Trim overhang to ½-inch beyond the lip of the pie plate. Fold overhang under itself; folded edge should be flush with the edge of pie plate. Using your thumb and forefinger, flute and crimp the edge of dough evenly around the pie plate. Wrap in plastic wrap and refrigerate again until the dough is firm, about 15 minutes.
Unwrap the Almond Paste (4 ounce). With your rolling pin and/or fingers, flatten half of it out into a 9-inch disc to fit snug into the bottom of the pie crust. Gently place on top of the pie crust.
Spoon the Cherry Pie Filling on top of the almond paste. Dot the pieces of Unsalted Butter (3 tablespoon) on top of the filling. Refrigerate until you are ready to arrange the lattice.
Preheat oven to 425 degrees F (220 degrees C).
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12-inches in diameter. Using a sharp knife or pizza cutter, cut into 1/2-inch strips.
Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough.
In a small bowl, beat Egg (1) and Milk (1 tablespoon) with a fork until frothy. Using a pastry brush, lightly brush the edge and lattice top of the pie crust with the egg wash.
Sprinkle or set Sliced Almonds (1/2 cup) around the top edge of the pie crust. Sprinkle the lattice top with Sparkling Sugar (to taste).
Place the pie onto a large baking sheet and bake for 20 minutes. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Keeping the pie in the oven, turn the temperature down to 350 degrees F (180 degrees C) and bake for an additional 30-35 minutes, or until the lattice top is golden and the cherry pie filling is bubbling.
Transfer pie to a rack; cool completely before serving (at least 3 hours up to overnight).