Cherry Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp table salt
• 1 cup cold shortening (or half butter)
• 6 to 8 Tbsp ice water
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• 1/8 tsp table salt
• 4 cups pitted tart cherries, fresh or thawed frozen
• 1 Tbsp fresh lemon juice
• 1/4 tsp almond extract
• 1 Tbsp butter, in small bits
• 1 large egg, beaten

Before you start

• Preheat oven to 400°F.
• Set a rimmed baking sheet on the lower rack.

Directions

1. Whisk: all-purpose flour, table salt.
2. Cut in to coarse crumbs: step 1, cold shortening (or half butter).
3. Toss in until it holds, form 2 disks, chill 30 min: step 2, ice water.
4. Roll out 2 crusts, line a 9-in pie plate with one: step 3.
5. Whisk: sugar, cornstarch, table salt.
6. Toss, let stand 15 min: step 5, pitted tart cherries, fresh lemon juice, almond extract.
7. Fill, dot, top with lattice or vented crust, crimp: step 4, step 6, butter.
8. Brush with: step 7, egg.
9. Bake 400°F 50 to 55 min until bubbling, cool 3 hr: step 8.