For the base player, cut small pieces of butter into the flour mixture

Sprinkle Rainer Dry Sparkling soda over and combine gently with your hands

Gather the pastry and press into a pie pan

For the egg layer, heat butter and Rainer cherry Dry Sparkling soda to a rolling boil; remove from the heat

Quickly stir in the almond extract and flour

Return to low heat and stir vigorously with a wooden or plastic mixing spoon (no metal) until mixture forms a ball, about one minute

Remove from heat

Add eggs one at a time and beat with spoon until smooth and spreadable

Spread the egg layer over the base layer and bake at 350 degrees for 50 to 60 minutes or until topping is crisp and golden brown

Cool pastry then top with icing and sprinkle with slivered almonds and fresh cut cherries