In a food processor, combine the all-purpose flour, almond flour, butter, sugar, and salt until the mixture resembles coarse crumbs.

Whisk together the egg yolks and cold water, then add to the processor. Pulse until the dough begins to come together.

Divide the dough into two discs, wrap tightly, and refrigerate for at least 30 minutes.

In a large bowl, mix the cherries, cherry jam, sugar, and cornstarch until evenly coated.

Preheat the oven to 400°F (200°C).

Roll out one disc of dough on a lightly floured surface and line a 9–10-inch pie dish.

Sprinkle the reserved almond flour over the bottom of the crust.

Spoon the cherry filling evenly into the crust.

Roll out the second dough disc and either cover the pie completely or create a lattice top.

Brush the edges with egg white, seal and crimp the crust, then brush the entire top with more egg white.

Sprinkle lightly with granulated sugar.

Bake the Homemade Cherry Pie for 55–60 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.

Allow the pie to cool for at least one hour before slicing to let the filling set.

Serve warm with vanilla ice cream or whipped cream.