Ingredients 2 cups all-purpose flour 1 pinch salt 1 cup shortening, chilled ½ cup cold water
2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter ¼ teaspoon almond extract
Directions Stir flour and salt in a bowl. Mix shortening with two knives or a pastry blender until coarse crumbs form. Stir cold water into dough by hand until it holds together.
Roll 1 dough disk into an 11-inch circle and place into a 9-inch pie dish. Refrigerate until needed. Roll the remaining dough disk into an 11-inch top crust circle, place on a platter or baking sheet, and refrigerate until needed.
Pre-heat the oven to 375°F. Warm a baking tray in the oven.
Put cherries, sugar, and cornstarch in a medium non-aluminum saucepan. Let mixture stand for 10 minutes to release juices. Stir regularly as it boils over medium heat.
For 1 minute, reduce heat and simmer fluids until thick and transparent. Remove from heat and add butter and almond extract. Let filling lukwarm.
Cool filling and pour into pie shell. Add top crust, trim and crimp edges to seal, and cut steam vents.
Bake 45–55 minutes on the preheated baking tray until crust is golden brown. Slice after many hours of cooling.