Sour Cream Cherry Pie

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   ["FOr crust: sift together flour, orange zest and salt.", "Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.", "Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.", "Press into a ball.", "Wrap dough and chill for 20-30 minutes.", "Roll out on a floured board to 1/8"" thickness.", "Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.", "Remove pie plate, flip right side up and carefully place pastry into the pie plate.", "Trim and flute the edges decoratively.", "Press the nuts into the bottom of the crust.", "For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.", "Spoon over the crust.", "Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.", "Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.", "Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.", "Let cool on rack, then chill well before serving."]

* Per serving · 4 servings · Values may vary.