Preheat oven to 400 deg. Lightly butter a deep 23 cm pie pan and set aside. Roll pastry into 1 lg circle 0 cm thick; line the prepared pan, leaving sides to overlap onto counter. Sprinkle almonds over the bottom. Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter. Pull pastry up and over filling into a rough topping. Brush top crust lightly with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From "Lee Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution