Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. Add almond extract and gradually stream in ice water and process until dough comes together. Transfer dough to a work surface; form into 2 balls, and flatten into disks. Wrap in plastic; chill at least 30 mins.

Cut apples into thin, even slices. Toss with the lemon juice. Add the dried cherries, then add the cornstarch, brown sugar and cinnamon and toss until the evenly coated.

Arrange the apple slices in a circular pattern in the center on the dough, leaving a 1-2” border. Sprinkle cherries on top of apples. Fold the border over the filling. It will only cover the filling partially.

Brush crust with egg wash.

Bake at 400 °F for 35-40 mins until the apples are tender and crust is golden brown. Remove from oven.

Stir together the honey and boiling water to make a glaze. Brush the honey glaze all over the top of the fruit and crust. Sprinkle Turbinado sugar on crust. Serve warm or at room temperature.