Crust   (this makes crust for 2 pies)

                        Sift together:  3 cups flour

                                               1 ½ tsp. Salt

                        Add:     1 ¼ cup shortening

                        Mix flour, salt, and shortening until crumbly.

                        Beat together:  1 egg

                                                 5 Tablespoons water

                                                 1 Tablespoons vinegar

Pour egg mixture into flour mixture.  Mix well and form into large ball.  Divide into 4 equal parts.  (It helps a lot if you sprinkle a little flour on counter top when rolling the crust out.) Roll out one ball with floured rolling pin and place in 9” pin pan. Roll crust over rolling pin to lift into pie pan. (Roll out second ball for top crust and set aside till you get cherry filling ready.  (Other two dough balls can be refrigerated up to a week until you’re ready to make another pie.)

.           Filling  (for one pie)

                        Mix together and let stand 15 minutes:

                                    3 cups drained, pitted, tart cherries (reserve ½ cup juice)

                                    2 ½ Tablespoons Minute Tapioca

                        1/8 teaspoon salt

                                    1 cup sugar

                                    ¼ teaspoon almond extract

                                    ½ cup cherry juice

Pour into 9” pie shell.  Dot with 1 Tbs. butter.  Put top crust on. Pinch the edges of both crusts together to seal the fruit in. Cut slits in top crust to vent.  Bake at 400 degrees for 15 minutes, then turn down to 375 degrees for 45 minutes.