2 c. flour
1 tsp. salt
Grated peel of 1 lemon
2/3 c. plus 2 tbsp. Crisco
4 tbsp. ice water

Spoon flour into measuring cup and level. Mix flour, salt, and lemon peel in bowl. Cut in shortening using pastry blender (or two knives) until all flour is just blended and mixture is in pea sized chunks. Sprinkle with water, 1 tablespoon at a time, tossing lightly with fork until dough forms a ball.

Divide dough into two portions. Press between hands to form two 5-6 inch pancakes. Roll one portion of dough on lightly floured surface into a circle; trim 1 inch larger than upside down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate. Moisten edge. Add filling.

Roll out top crust. Fold and lift onto filled pie. Fold top edge under bottom and flute with finger or fork. Prick or slit top crust to allow steam to escape. If desired, cut into strips and weave onto top of filled pie.

Bake at 425 degrees (with foil over edge of pie) for 40 minutes. Remove foil and bake an additional 15 minutes.

FILLING:

1 c. sugar
2 tbsp. cornstarch
1/8 tsp. cinnamon
Dash of salt
2 tbsp. butter
1 (30 oz.) can cherry pie filling
1 (21 oz.) can cherry pie filling
1/4 c. peach nectar
1/4 c. chambord liqueur (black raspberry liqueur from France)

In a saucepan, combine sugar, cornstarch, cinnamon and salt; cook to a boil. Add butter; set aside.

In a separate pan, heat both cans of cherry pie filling. With slotted spoon, spoon cherries out of mixture into a bowl. Add peach nectar and liqueur to cherries; mix thoroughly. Place cherry mixture into prepared pastry. Cover with top crust as directed above and bake at 425 degrees (with foil over edges of pie) for 40 minutes. Remove foil and bake an additional 15 minutes. Serve with pride.

NOTE: Reserve the juice from cherry pie filling in refrigerator to use as ice cream toppings, etc.