To Make Double Crust Pie Dough

• Add the flour and salt to a large, deep bowl.
• Cut the butter and shortening into small cubes. (Cut tablespoon sized slices into 9 pieces.) Add to the flour and salt mixture.
• Using your fingers, work the butter and shortening into the flour and salt until you have pea and almond sized lumps.
• Sprinkle ice water into the mixture a little at a time. Gently toss the mixture with your fingers a few times without squeezing, pressing or kneading the dough. Repeat just until dough is moist enough to hold together without breaking apart.
• Flour your hands and form the dough into a ball, working it as little as possible in the process.
• Divide the dough in half and form two equal sized discs. On a heavily floured surface, roll one out, place in pie dish and fill with cherry pie filling.
• Roll the other disc out and set on the top when pie is filled and ready.

TO MAKE THE CHERRY PIE FILLING

Step 1 - ONLY IF YOU ARE USING FROZEN CHERRIES:

• Thaw cherries and drain in a colander until all excess liquid is removed.
• Combine the cherries, sugar, cornstarch salt, vanilla extract, almond extract, and lemon juice in a large saucepan or dutch oven over medium-high heat. Bring to a simmer stirring constantly until the mixture starts to thicken (approximately 10 minutes.). Remove from heat and allow to cool to room temperature.

Step 1 - ONLY IF YOU ARE USING FRESH CHERRIES:

• Combine the cherries, sugar, cornstarch salt, vanilla extract, almond extract, and lemon juice in a large mixing bowl.

Step 2

• Fill bottom of pie crust with cherry mixture. Add a couple of pats of butter on top. If filling still looks very juicy, sprinkle another tablespoon of cornstarch over all.
• Cover with the top crust and crimp edges. Using a sharp knife, cut several vent holes in the top of the pie crust.
• Mix together egg and milk to make an egg wash. Using a pastry brush, cover the entire crust with the egg wash.
• If you are going to decorate the top -- roll out leftover pieces of dough. Using a cookie cutter, cut pieces of dough and set them on top of the pie crust. Do not brush with egg wash. If desired, sprinkle with Demerara sugar rather heavily over all.
• Bake at 425℉ for 15 minutes. Turn oven down to 375℉, and bake for an additional 30 minutes or until crust is golden and filling is bubbling through the vent holes. While baking, check periodically to see if you need to add a crust protector to prevent the edge from burning.
• Remove to a cooling rack and allow to cool for a minimum of 2 hours before slicing.