Cherry Almond Picnic Pastry

In medium bowl, combine cherry preserves, dried cherries, lemon peel and almond extract.

Unfold one pie crust onto an ungreased cookie sheet.

Spread cherry filling onto pie crust to within 1 inch of edge. Sprinkle filling with sliced almonds.

Unfold the other pie crust onto a flat surface. Roll to a 10-inch diameter. Cut into 3/4-inch strips.

Place one layer of strips over the cherry filling 3/4-inch apart.

Place the remaining strips at an angle on top of the first layer, 3/4-inch apart.

Trim the edges of the strips even with the bottom crust.

Roll up the edge of the bottom crust. Press with fork tines to seal.

In a small bowl, blend egg and milk. Brush over crust. Sprinkle with sugar.

Bake 20 to 30 minutes, until crust is golden brown and filling is bubbly.

TIP: After removing from oven, let cool and loosen edges with knife or server. Slide from cookie sheet onto serving platter.