Place flour and salt in a food processor and pulse to combine.

Add butter and pulse few times until the mixture resembles pea size pieces.

Add the cream cheese and pulse few more times until the dough comes together.

Add the vinegar(or the lemon juice)and the ice water. Pulse few more times until the dough is moist.

Shape the dough into a disk, wrap and refrigerate until firm for at least one hour or overnight.

In a medium bowl place the cherries. Set aside.

In a small bowl whisk ¼ cup cherry juice from the jar with sugar and cornstarch.

Add the remaining 1 ¼ cups cherry juice and bring to a boil over medium heat.

Cook, whisking constantly until thick and glossy, about 30 seconds.

Pour over cherries. Add the almond extract and gently fold to combine.

Preheat oven to 425F.

Place a baking sheet on the rack in the middle of the oven.

Ease the dough into a 9-inch pie dish.

Fold the overhanging dough under itself and crimp with a fork or just using your fingers.

Refrigerate the crust again until firm, about 30 minutes.

Add the filling to the cold crust. Place the pie dish on the hot baking sheet inside the oven and bake for 15 minutes.

Reduce the oven temperature to 350F and continue baking until the crust is golden and the filling is bubbling, about 50 minutes. (If the crust tend to brown too fast, cover the edges of the pie with foil). When done, transfer to a rack.

Combine almonds, sugar and egg white in a medium bowl.

Line a baking sheet with parchment paper and spread the mixture in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and golden brown, about 10 minutes.

Let cool completely, then break into small clusters. Sprinkle around the edge of the warm pie. Let cool completely, so the sour cherry filling sets.