CRUST:

1 1/2 c. sifted all purpose flour
1/2 tsp. salt
1/2 c. shortening
5 tbsp. ice water

Sift together flour and salt. Cut in shortening with pastry blender. Add water, a little at a time. Toss and stir lightly with fork; mixture will be crumbly. Turn out onto lightly floured pastry cloth. Bring ends of cloth together; form pastry into ball. Divide dough in half; roll out half to fit 9 inch pie plate. Roll remaining dough for top crust 2 inches larger than pie plate; perforate top crust.

FILLING:

1 1/3 c. granulated sugar
1/3 c. all purpose flour
2 (16 oz.) cans pitted red tart cherries, drained
1/4 tsp. almond extract
2 tbsp. softened butter

Sift together sugar and flour; mix lightly with cherries. Pour into unbaked pie crust. Sprinkle filling with almond extract; dot with butter. Cover with top crust. Fold extra crust under edge of bottom crust; press together; flute edge. Bake in 425 degree gas oven 35 to 45 minutes. Serve warm. Yield: 1 (9 inch) pie.