For the Filling:
2 (16 ounce) cans pitted tart red cherries (packed in water)
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon butter or margarine
6 drops red food coloring (optional)
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable shortening
4 to 5 tablespoons cold water
1). Drain cherries, reserving 1 cup of the liquid from the can.
2). In a large saucepan, combine sugar, brown sugar and cornstarch. Stir in reserved cherry liquid. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Stir in almond extract, vanilla, butter or margarine (if using) and food coloring. Stir in cherries. Cool slightly.
3). Preheat oven to 400 degrees F (200 C).
4). In a mixing bowl, combine flour and salt. Cut vegetablr shortening into flour mixture with a pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, and mix with fork until flour mixture is moistened.
4). Form dough into 2 balls.
Place one ball of dough on lightly floured surface. Flatten and roll out to form an 11-inch circle. Fit into a 9-inch pie plate. Trim 1/2 inch beyond edge of plate. Fill with cherry mixture.
5). Roll out remaining dough. Cut dough into 1-inch strips with a decorative pastry wheel or sharp knife. Lay half of strips across top of filled pie, leaving about 1/2 inch space between strips. Weave remaining strips crosswise over and under lengthwise strips to form a lattice top. Trim pastry strips even with edge of bottom crust. Fold bottom pastry over lattice strips and seal. Flute edge.
6). To prevent excessive browning, cover fluted edge of pie with 1 1/2-inch strip of foil. Bake for 45 to 50 minutes until crust is golden brown. Remove foil strip during final 15 minutes of baking time.
Makes 8 servings.
Date: June 4, 2002