In one of the recipees I found a tip to use a thin layer of real marzipan over the bottom layer of the dough, before putting on the filling, I think it worked really well because it kept the filling from seeping into the pie dough and making the bottom soggy. Also the taste of almonds go really well with cherries. I would recomend getting a marzipan with a high almond content and as little sugar as possible as the filling is often very sweet.
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