Preheat oven to 400°F. In pot over medium heat combine cranberries with reserved peach liquid; cook until cranberries burst, about 15 minutes. Combine sugar with cornstarch; stir into cranberry mixture. Cook, stirring, until mixture thickens, 3- 4 minutes. Remove from heat. Stir in peaches and almonds. Spoon filling into crust. Arrange 1/2 inch wide strips of pastry dough, in lattice fashion. Beat egg with 1 tablespoon water; brush over crust. Bake 40 - 45 minutes or until bubbling and crust is golden. Cool on rack. Yield: 10 servings Submitted by Cathy