• Combine almond flour, granulated sugar, salt, and all-purpose flour in a food processor. Add chilled butter pieces and pulse until the mixture resembles coarse cornmeal.
• Whisk egg yolks with ice water. Add this to the flour mixture while pulsing, drizzling in water as needed until the dough just comes together. Gently knead on a floured surface for about 1 minute.
• Divide the dough into two disks, wrap in plastic, and chill for at least 2 hours or up to 3 days.
• Preheat oven to 425°F (220°C) and grease a 9-inch pie plate. Let dough sit for 5 minutes. Roll one disk to a 12-inch round, fit it into the pie plate, trim edges, and prick the bottom with a fork.
• Roll the second disk to a 12-inch round. Place it on a parchment-lined baking sheet and cut decorative holes in the center, leaving a 1/2-inch border. Chill this top crust.
• In a bowl, toss cherries, blueberries, sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds, and lemon zest until evenly coated. Spoon this filling into the prepared pie crust.
• Place the prepared top crust over the filling and seal the edges by crimping the top and bottom crusts together. Brush the top with egg wash and sprinkle with sugar, if desired. Chill the assembled pie for 30 minutes.
• Bake on a baking sheet at 425°F for 30 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 50–60 minutes, or until the juices bubble and the crust is deep golden brown. Tent with foil if the crust browns too quickly.
• Cool the pie on a wire rack for at least 4 hours before slicing to allow the filling to set properly.

Notes

• This recipe is adapted from Bon Appetit, June 2014. The pie can be made a day in advance and stored covered at room temperature. Frozen cherries can be used without thawing, and blueberries can substitute for cherries.