Double Cherry Pie

By sugarbear

Ingredients

• CRUST:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cups shortening or lard (cold)
• 1/2 cup butter
• 1/2 cup cold water (approximately)
• FILLING:
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 14.5 ounce cans sour or tart cherries
• 1 cup dried cherries
• 1/2 teaspoon almond extract

Preparation

Step 1

1. For the crust, mix flour and salt in a bowl. Cut in shortening and
butter until mixture resembles coarse crumbs. Stir in water until the
mixture forms a ball. Divide dough in half. Shape into balls. Wrap well,
then chill in refrigerator for at least 2 hours.

2. Meanwhile, make the filling. In a saucepan, whisk together sugar,
cornstarch and salt. Drain the liquid from the canned cherries into the
saucepan, setting the cherries aside. Whisk the mixture in the saucepan
until no lumps remain. Heat over medium heat until mixture boils
stirring frequently. Once it boils, cook 1 more minute until mixture is
clear and thick. Remove from heat. Stir in the reserved canned cherries,
dried cherries and almond extract.

3. On a floured surface, roll dough pieces into two large circles. Place
bottom crust in 9-inch pie pan and top with the pie filling. Top with
the second crust. Cut steam vents in the top or use decorated pastry
cutouts to create way for the steam to escape.

4. Bake at 400 degrees for 35-40 minutes, or until crusts is brown and
cherry mixture in the center of pie is bubbling.

5. Cool before slicing.