Preheat the oven to 350 degrees.

Place the pie crust in a tart pan and trim the edges. Poke the bottom of the crust with a fork. Cover the crust with parchment paper and add dried beans or pie weights.

Bake for 10 minutes. Remove from the oven and remove the parchment and beans/weights.

Create a pattern on the baked crust using the two types of cherries. Set aside.

In a large bowl mix the sugar, egg, and egg white with a hand mixer on medium speed. Add in the pureed cherries, almond meal, lemon juice, and vanilla. Beat well and pour over top of the cherries in the tart pan.

Bake for 30-35 minutes or until the crust is golden brown and the filling is set.

Remove from oven and let cool completely on a wire rack before serving.