CRISCO CRUST:

2-1/4 cups all-purpose flour
1/2 teaspoon salt
5 oz. frozen crisco
1/3 cup ice water

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.

SOUR CHERRY FILLING:

1/3 cup brown sugar
1/3 cup white sugar
1/2 teaspoon cinnamon
4 tablespoons cornstarch
1-1/2 cups cherry juice
3 pounds frozen cherries
1-1/2 tablespoons crisco
1 teaspoon almond extract
1 tablespoon vanilla extract
1/2 tablespoon milk
2 teaspoons sugar

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 or until it starts to boil again. Remove from heat.

Preheat oven to 425°F.

Remove refrigerated dough. On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1-1/2" larger than inverted 9-inch 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. Brush top crust with milk and sprinkle lightly with sugar.

Bake in a preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and continue baking for 25 minutes or until crust is golden brown.

Serves 6 to 8.