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1
Preheat oven to 425 degrees.
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2
To Make Pie Crusts:
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3
Combine flour and salt in medium sized bowl.
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4
Cut in shortening with pastry cutter until mixture resembles little round pieces of dough.
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5
Add your tablespoons of water one at a time, stirring together with a fork.
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6
Form dough into 2 balls.
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7
Between two sheets of wax paper, roll out one ball of dough to the width and length of an average pie dish. It should be about 1/8 of an inch thick when completely rolled out. Carefully remove top wax sheet, and flip bottom wax sheet with pie crust onto your pie dish,(with the pie crust facing inside of your pie dish).
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8
Carefully remove wax sheet, and press pie crust into your pie dish.
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9
Roll out your second ball of dough for the top pie crust.
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10
Pour in your filling when done into the pie crust.
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11
Take your second pie crust for the top, peel off the top wax paper and place (pie crust down) on your pie, carefully peeling back the bottom piece of the wax paper.
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12
Pinch edges together, use a fork to create a decorative edge.
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13
Poke holes with a fork into the top of the crust.
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14
Bake at 425 degrees until crust is golden brown.
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15
To Make Filling:
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16
Drain cherries, reserve 1 cup of cherry liquid. Set cherries aside to stir in later.
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17
Combine sugar, flour and salt in medium sized saucepan.
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18
Stir in reserved cherry liquid.
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19
Bring to a boil while stirring continously with a whisk.
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20
When sauce is thick, reduce heat to a simmer.
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21
Simmer for 5 min, still stirring.
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22
Stir in butter and almond extract, and the cherries that you drained the liquid from. Do this with a spoon, so the cherries don't tear.
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23
Remove from heat.
