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1
Place flour, salt and shortening in a bowl.
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2
Cut in shortening using a pastry blender until pea-sized pieces form.
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3
Add water and toss with a fork until mixture holds together.
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4
Refrigerate until chilled.
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5
Cut in half and roll out bottom crust to fit 9-inch pie pan.
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6
Roll top crust and cut spokes with serrated cutting wheel.
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7
Fold spokes to center and set aside..
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8
Extra trim from crust may be use for cutting cherry blossoms.
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9
Roll out excess trimmings from crust.
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10
Cut of circles of pie dough to desired size with round cookie cutter.
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11
With knife, cut petals.
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12
Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven.
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13
Sprinkle with baking glitter, if desired.
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14
Drain cherries.
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15
Place in a glass mixing bowl and microwave until at least room temperature.
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16
Pour melted butter over cherries.
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17
Mix sugar, vanilla bean seeds and tapioca and add to bowl.
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18
Combine cherry juice concentrate, almond extract and food coloring.
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19
Pour over cherries and mix gently.
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20
Place in pie shell Unfold top crust and cover the filling.
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21
Crimp to seal edges.
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22
Brush with cream and sprinkle with granulated sugar.
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23
Bake at 425 degrees F for 50 minutes.
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24
Cover crust with foil when desired color appears.
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25
Remove pie from oven.
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26
Decorate with cherry blossoms and glaze.
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27
Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl.
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28
Drizzle glaze over pie while still hot.
