This recipe for cherry pie is awesome""

I hope this is the one your looking for!

Preheat oven to 450 F
Pastry is 1 3/4 cup all purpose flour
Mix in 3/4 tsp salt
With a pastry blender, cut until the consistancy of coarse meal with a few larger pieces
3/4 cup shortening (I use TENDERFLAKE)
add 4-5 tbsp ice water and mix with a fork lightly, just until dough cleans easily from bowl.
Chill in fridge for 30 minutes.

Makes a nice two-crust 9-inch pie.

Divide dough in half . Roll lightly, about 1" larger than inverted pie plate.

Roll pastry over rolling pin and transfer to pie plate. Unroll and ease into place, Don't stretch the pastry.

The filling is:

1 1/2 cups sugar
1/4 cup all purpose flour
Combine with 4 1/2 cups pitted sour cherries
Turn into pastry lined pie plate.
Dot with 2 tbsp butter
Sprinkle with 1/2 tsp cinnamon and 1/2 tsp almond extract.

Cover with top crust. Seal and flute edges.

Make 4 slits in top crust.

Bake at 450 F for 15 minutes, or until pastry is golden. Reduce heat to 325 F and continue baking 55-60 minutes longer until filing has thickened .

Makes one 9-inch pie.

The crust is so very light and flaky it is the best.

Try for yourself.

Kris.