Instructions: Preheat oven to 425 degrees.

Place flour and salt into a medium mixing bowl or into the food processor.

Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor, use the "S"

blade.

Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.

Filling:
o In a large mixing bowl, stir together sugar and flour. Mix well with cherries.

o Roll pastry out on a cutting board that is dusted with flour and sugar.

o Place bottom crust in 9 pie plate. Sprinkle with almond extract and dot with butter.

o Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere.

o Add cherry mixture. Sprinkle with almond extract and dot with butter.

o Cover pie with top crust, crimping edges and adding slits to allow for steam to escape.

o Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 minutes of baking.)

Bake at 35-45 minutes or until crust is brown and juices are bubbly.

To freeze pies:
Freeze pie unwrapped; when frozen, wrap carefully and return to freezer.

(Pies will keep for four to six months.)

Bake as directed.

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