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1
In a nonreactive saucepan, combine 1 1/4 cups sugar and 1/4 cup sifted cornstarch.
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2
Stir in 1 1/4 pounds fresh or frozen pitted sour cherries and let stand until soupy, about 15 minutes.
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3
Cook over moderate heat, stirring, until thickened, 8 to 10 minutes.
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4
Stir in 3 tablespoons unsalted butter and 1 teaspoon almond extract and let cool.
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5
Preheat the oven to 450. in a bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt.
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6
Cut in 3/4 cup vegetable shortening or lard until the mixture resembles small peas.
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7
Stir in 4 to 5 tablespoons ice water until the dough forms a ball.
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8
Divide the dough in half and pat each half out to a 6-inch disk.
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9
Lightly flour the disks and place each between 2 sheets of wax paper.
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10
Roll out 1 disk to a 10-inch round.
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11
Peel off the top sheet of paper and invert the dough into an 8-inch pie dish.
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12
Peel off the paper and fit the dough into the dish.
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13
Roll out the remaining disk, remove the paper and cut a few slits in the center to vent steam.
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14
Pour the filling into the pie dish.
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15
Wet the rim of the bottom crust; top with the vented crust.
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16
Trim and crimp the edge.
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17
Bake for 15 minutes.
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18
Lower the temperature to 400 and bake for about 40 minutes, or until the crust is golden; let cool.
