1. In a small saucepan combine dried cherries and brandy. Heat over low just until liquid is hot but not boiling; set aside to cool and plump cherries. In a large bowl stir together the 2 tablespoons granulated sugar, cornstarch and cinnamon. Gently stir in the cherries with any remaining soaking liquid, the pears, lemon peel and vanilla.

2. For Browned Butter Pastry, in a small saucepan heat and stir the butter over medium heat until light brown; set aside to cool slightly. In a medium bowl stir together the whole wheat pastry flour, sugar and salt. Using a pastry blender cut-in the shortening and the browned butter until mixture resembles crumbs. Sprinkle 1 T cold water over part of the mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture using 1 T cold water at a time, until all of the flour mixture is moistened (4 to 5 T water total). Form dough into a ball.

3. Line a baking sheet with foil; sprinkle lightly with flour. Place Browned Butter Pastry on baking sheet; roll from centre to the edges into a circle about 13 inches in diameter. Place pear mixture in centre of crust, leaving a 2-inch border. Fold border up over pear mixture, pleating pastry as necessary to fit. Sprinkle centre with sliced almonds.

4. Brush top and side of crust with milk. If desired sprinkle lightly with additional granulated sugar. Bake in a 375 F. oven for 40 to 45 minutes or until crust s golden brown. Serve warm or cool.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.