Cherry Filling:
4 cups pitted cherries
3 tablespoons tapioca
1 cup sugar
1/4 teaspoon almond extract
Pie Pastry Recipe:
2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup cold water (2 parts)
Preheat oven to 375 degrees. In medium bowl, combine cherries, tapioca, sugar, and almond extract. Stir until mixed well. Allow to set for 15 minutes while you prepare the pie pastry.
To make pastry, in medium sized bowl mix together flour and salt. Add shortening and cut in with a fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. Dough should hold together in a ball. Roll out on floured surface the size of your pie plate. For top crusts, remember to make slits in the dough so your pie can breathe while it is baking
Add cherry mixture on top of bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges. I always like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake for 50-60 minutes until top crust is golden.
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