Make Pie Crust: Sift flour with salt. Cut in shortening until the mixture looks like small peas. Add frozen, grated butter and cut in coarsely (makes a flaky crust). Sprinkle mixture with ice water a tablespoon at a time and mix lightly with a fork just until dough comes together. Gather dough into a ball and divide into 2 portions, one just slightly larger than the other. Slightly flatten dough pieces into disk, wrap in plastic, and refrigerate for at least 1 hour. Remove dough from refrigerator and roll out larger portion. on a lightly flour surface, into a large, thin circle. Use as bottom crust and place in 9-inch pie tin. Roll out smaller portion for top crust.
Make Pie: In a large bowl, mix together cherries, sugar, cornstarch, salt and almond flavoring. Line a 9-inch pie tin with pastry, rolled thin. Pour cherry mixture into pastry-lined tin. Top with second pastry. Seal edges of pastry.
Mix together 1 tbsp. milk and 1 tbsp. sugar. Using a pastry brush, glaze pastry with sugar/milk mixture. Cut vents into top pastry layer to let steam escape. Bake in a 425 degree oven until filling is bubbling and pastry is browned, about 35 to 40 minutes. Let cool before cutting. Serve with vanilla or cherry vanilla ice cream.
Makes 6 to 8 servings.
I also like the pie crust recipe right off the Tenderflake lard or Crisco boxes. They are both great too.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 183 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 24mg||7 %|
|Sodium 418.1mg||14 %|
|Potassium 43mg||1 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 41.8g|
|Protein 3.2g||5 %|
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Calories per serving: 366
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