FILLING:

4 c. frozen dry pack pitted red tart cherries
1 1/2 c. sugar, divided
1/3 c. cornstarch
1/8 tsp. salt
1/2 c. reserved cherry juice
1/2 c. raspberry juice blend or cocktail
1 tbsp. butter
1/2 tsp. red food color
1/4 tsp. almond extract

CRUST:

2 c. all-purpose flour
3/4 tsp. salt
3/4 c. Crisco shortening, chilled
1/4 c. ice water
1 tsp. vinegar

TOPPING:

Sugar

FOR FILLING: thaw and thoroughly drain cherries, reserving 1/2 cup juice. heat oven to 375 degrees. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Add 1/2 cup reserved cherry juice and raspberry juice. Cook and stir on medium heat until mixture is thickened and smooth. Remove from heat. Add remaining 3/4 cup sugar, butter, food color, almond extract and cherries. Stir until sugar is dissolved.

FOR CRUST: combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Combine water and vinegar. Sprinkle over flour mixture, one tablespoon at a time. Toss lightly with fork until dough will form a ball.

Press between hands to form two 5 to 6-inch "pancakes". Flour rolling surface and rolling pin lightly. Roll dough for bottom crust into circle. Trim one inch larger than upside-down 9-inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate.

Spoon filling into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crest. Flute. Cut slits in top crust for escape of steam. Cover edge with foil to prevent overbrowning.

FOR TOPPING: sprinkle lightly with sugar. Bake at 375 degrees for 50 to 60 minutes or until filling in center is bubbly and crust is golden brown. Makes one 9-inch pie. Note: If desired, a lattice top crust can be made.