CRISCO CRUST:

(Use 9 inch pie plate.) 1/2 tsp. salt 5 oz. frozen Crisco 1/3 c. ice water

SOUR CHERRY FILLING:

1/3 c. brown sugar
1/3 c. white sugar
1/2 tsp. cinnamon
4 tbsp. cornstarch
1 1/2 c. cherry juice
3 lbs. frozen cherries (frozen with sugar)
1 1/2 tbsp. Crisco
1 tsp. almond extract
1 tbsp. vanilla extract
1/2 tbsp. milk
2 tsp. sugar

For Crisco Crust: Combine flour and salt in food processor. Cut frozen Crisco shortening into chunks with knife and add to food processor. Process (pulse) until mixture forms fine crumbs. Add ice water while the machine is running and continue to run processor until dough forms on the blades. Remove and form dough into two balls. Cover and refrigerate for 30 minutes.

Preheat oven to 425 degrees. For Sour Cherry Filling: Combine brown and white sugars, cinnamon, and cornstarch in saucepan. Add cherry juice and cook until mixture is thick and bubbly. Stir and boil the mixture for one minute. Add cherries and cook for one minute more or until it starts to boil again. Remove from heat and add Crisco shortening and almond and vanilla extracts.

Remove refrigerated dough. On lightly floured surface, roll bottom crust into circle 1/8 inch thick and about 1 1/2 inches larger than inverted pie plate. Gently ease dough into the pie plate, being careful not to stretch the dough. Trim edge even with pie plate.

Spoon cherry filling into prepared pastry. Roll top crust the same way as the bottom.

Optional: Cut decorative design into top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute edge as desired. Brush top crust with milk and sprinkle lightly with sugar. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown. Serves 6-8.