– Grandma Schneider

Filling

• (2) cups – canned tart red cherries
• (1) cup – cherry juice
• (1) cup – sugar
• (1/4) teaspoon – salt
• (3) Tablespoons – flour
• (1/4) teaspoon – red food coloring
• (1/8) teaspoon – almond extract
• (1) Tablespoon – butter

1. In a saucepan, mix sugar, salt, and flour.
2. Add cherry juice, coloring, and almond extract. Stir until well blended.
3. Carefully mix in cherries. Let stand while making pastry.

Pie Crust

• 2 cups – sifted flour
• 1 teaspoon – salt
• 1 Tablespoon – sugar
• 2/3 cups – shortening
• 1/3 cup – cup cold milk
• 1 Tablespoon – melted butter

1. Sift flour into mixing bowl, then add salt, sugar, and shortening.
2. Mix with pastry blender until mixture is in even bits no larger than peas.
3. Sprinkle milk one Tablespoon at a time on a small area of the flour mixture. Toss the mix lightly with a fork after each spoon full of milk is added. Continue this process, adding only enough milk to make the pastry mixture moist enough to form a ball when patted lightly together.
4. Roll out half of the dough with quick, light strokes.
5. Fit into pie pan and trim off surplus pastry, then brush crust with melted butter.
6. Roll out other half of dough for top.
7. Put cherry filling into the pastry lined pan and dot with a Tablespoon of butter.
8. Place top pastry on pie.
9. Bake on top rack of oven at 450ºF for 5 minutes.
10. After 5 minutes, move to bottom rack and reduce heat to 375ºF for an additional 35 minutes.