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1
In large bowl, stir together flour, salt and baking powder.
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2
Cut in shortening.
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3
Break egg into a liquid measuring cup.
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4
Add vinegar and enough water to make 1 cup.
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5
Beat with fork to mix.
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6
Add liquid to dry ingredients, stirring lightly with fork until moistened.
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7
Divide into 5 equal parts.
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8
Shape into flat 6-inch disks and wrap in plastic.
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9
Refrigerate 2 disks; freeze the rest.
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10
After 30 minutes, roll 1 refrigerated disk into a 10-inch round.
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11
Fit into 9-inch pie plate.
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12
Leave dough over edge of plate (do not trim off excess).
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13
Preheat oven to 400 degrees F.
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14
Filling:
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15
In medium saucepan, combine 3/4 cup of the sugar and cornstarch.
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16
Stir in reserved 3/4 cup cherry liquid.
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17
Bring to a boil, stirring constantly with whisk.
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18
Cook 1 minute.
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19
Whisk in butter, almond extract, food coloring and remaining sugar.
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20
Remove from heat.
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21
Fold in cherries.
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22
Set aside.
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23
In small saucepan, combine milk, sugar and almonds for topping.
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24
Bring to boil, stirring and cooking 3 minutes.
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25
Topping:
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26
For lattice top, roll dough disk into a 10-inch round.
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27
Cut dough into 1/2-inch wide strips.
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28
Pour filling into bottom crust.
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29
Weave strips in lattice design over filling.
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30
Trim strips even with bottom crust.
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31
Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge.
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32
Brush strips with sugar almond topping.
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33
Bake until crust is golden brown, about 30 to 45 minutes.
