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DIRECTIONS FOR PASTRY:
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Combine flour and salt in large mixing bowl.
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Cut shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs with a few pea-size pieces.
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Sprinkle 4 tablespoons ice water over mixture and toss mixture with two forks.
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Sprinkle another 4 tablespoons ice water over mixture and toss mixture again.
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If mixture can be pressed together to form a solid mass do not add additional water.
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If mixture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mixture with forks, until a mass can be formed.
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Divide mixture and form 2 balls of dough, one slightly larger than the other.
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Press the larger ball of dough into a disk and roll between sheets of waxed paper until 18 inch thick.
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Line deep 9-inch pyrex pie plate with pastry and trim edges to 3/4 inch beyond edge of plate.
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Set aside.
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Press remaining ball of dough into a disk and roll between sheets of waxed paper until 18 inch thick.
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Set aside.
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DIRECTIONS FOR FILLING:
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Drain cherries.
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Measure 13 cup liquid into mixing bowl.
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Discard remaining liquid.
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Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries.
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Combine 1 cup sugar, cinnamon and cloves.
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Pour sugar mixture over cherries.
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Mix and let stand at least 15 minutes.
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Fill pastry with cherry mixture.
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Dot with butter.
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Sprinkle with remaining sugar.
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Moisten rim with water.
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Fit top pastry over filling.
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Turn top edge over bottom edge and press firmly together, creating fluted edge.
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Cut vents in top to allow steam to escape and juices to bubble.
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Bake at 425F (220C) for 15 minutes.
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Reduce temperature to 375F (190C) and continue baking for 35 to 45 minutes, or until filling is bubbling and crust is golden brown.
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If edge of crust appears to be browning too quickly, cover lightly with aluminum foil.
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Cool pie thoroughly on wire rack.
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Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract.
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Try these modest amounts first (I prefer them), or increase them to suit your taste.
