CRUST:

2 c. flour
3/4 c. shortening
1/4 tsp. salt
3-4 tbsp. ice water

FILLING:

4 c. tart red cherries
1 1/4 c. sugar
3 tbsp. cornstarch
1 tsp. almond extract

Mix flour, salt, shortening, handling as little as possible. Add water. Form into 2 balls. This will make a 2-crust pie.

Combine filling ingredients in saucepan. Thicken over medium heat. Pour into 10-inch unbaked pie shell. Top with lattice-work top. Bake 10 minutes at 450 degrees. Lower heat to 350 degrees and bake 40 minutes more.