1 1/3 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco shortening
3 tbsp. ice water

FILLING:

Enough pitted sour cherries for 2 pies
1 c. sugar
1 c. water
1/4 c. cornstarch, mixed with a little water
2 capfuls of red food coloring

CRUMB TOPPING:

1 c. flour
1/4 tsp. salt
1/2 c. butter
1/2 c. sugar

Crust: Preheat oven to 425 degrees. Combine all crust ingredients, except water, with fork until crumbly. Remove small handful of crumbs. Add water to remaining mixture. Mix and roll out on floured surface. Fold in crumb mixture and roll out again. Place in 9 inch pie pan. Prick with fork and flute edges. Bake for 15 to 20 minutes.

Filling: Combine all ingredients in pan and cook for 2 hours (simmer). Stir occasionally. Place 1/2 mixture in baked pie shell. Save other half for another pie.

Topping: Combine all ingredients with fork until crumbly. Sprinkle top of cherry filling. Place under broiler (450 degrees) for 5 to 6 minutes until slightly brown.