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Preheat oven 400
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Transfer cherries and plums to a bowl, add sugar, corn starch, honey, lemon zest, lemon juice, and honey, toss to coat, set aside for a few minutes
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Line a baking sheet with parchment paper and add pie crust dough
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Transfer cherry plum mixture to center of pie crust dough, leaving 1.5 to 2 inches around the edge
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Toss most of the almonds over the cherry mixture and reserve a few for topping and edge
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Fold edge to the inside and over the outer edge of the cherry plum mixture, folding in every couple of inches
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Toss remaining almonds over top and around curst
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Bake for 45=55 minutes, until crust is golden brown