Preparation
1. MAKE the pie crust. Mix the flour, salt, and sugar in a food processor (or use a pastry blender). Cut the butter into smaller pieces and add to the food processor. Pulse a few times. Cut the shortening into smaller pieces and add to the food processor. Pulse a few more times, until butter and shortening are the size of peas or smaller. Transfer to a large bowl.
2. SPRINKLE 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (Tip: Dump the semi-formed dough onto plastic, wrap it up, knead it a bit until it forms a ball, then flatten it into a disk.) Refrigerate until ready to use.
3. MIX the 3 cans of cherries plus the juice from 1-1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.
4. PREHEAT the oven to 425°F. Cover a cookie sheet with foil and place it on a lower rack, to catch any drips.
5. SPRINKLE the counter with flour and roll out the bottom pie crust. Arrange in a pie pan. Pour the cooled pie filling into the crust.
6. ROLL out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie-cutter design, or weave your traditional lattice crust (here’s a YouTube video).
7. TRIM the edges of the top and bottom crust to 1/2-1-inch beyond the pie pan and then fold them under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.
8. BRUSH the crust with a beaten egg white (or cream) and sprinkle sugar on top.
9. BAKE for 20 minutes at 425°F, then lower the oven temperature to 375°F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.
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[3] How artistic are you? This pie has an extra-special crust fashioned by Carey Nershi (photo © Carey Not Carrie | Vermont Creamery).
[4] Look for pitted cherries in water, not “glop.” Photo courtesy Oregon Specialty Fruit.
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