Cherrry Pie

1 prepared double pie crust (recipe below)

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar (I used cane sugar/rapadura)
4 Tbsp. cornstarch (I’m sure you could use arrowroot instead or some people use tapioca)
1/8 Tbsp. almond extract (optional)

1 1/2 Tbsp. butter, to dot
1 Tbsp. granulated sugar, to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently (took me about 3-5 min.). Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Pie Crust (double)

2 cups flour (white or whole wheat or a combo of the two)
1 tsp. salt
2/3 cups + 2 Tbsp. palm shortening or cold butter or lard
1/4 cup water
1 tsp. vinegar

Combine flour and salt in food processor. Add half of the shortening and pulse until it gets crumbly. Add remaining shortening and pulse until it looks like small peas. Add water and vinegar. Process until dough forms. Remove. Split into two parts. Use immediately or wrap in plastic and store in the refrigerator until ready to use.