Cherry 3-14 Pie

• Pastry
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1 1/2 sticks of butter
• 1/4 cup vegetable shortening
• 1 tablespoon cider vinegar
• 6 tablespoons ice water
• Cherry Filling
• 5 cups pitted sour cherries
• 3/4 cup sugar (or more if you want it sweeter)
• 2 tablespoons potato starch
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1/2 teaspoon orange extract

1. Preheat oven 425 degrees. rnrnMix flour and salt in a food processor.
2. Add the butter and shortening and process until it forms soft tiny balls. Continue to process while adding the vinegar, then the ice water. Stop when the dough starts to mound up and take shape.
3. Pat the dough into a 6" disc. Refrigerate for 30 minutes, while you make the filling.
4. After it has chilled, cut the disc in half. Place the disc on a large sheet of wax paper. Cover the disc with another sheet of wax paper. Roll the dough, from the center, out, into an 11" diameter circle. Peel the top sheet off. Flip the dough into a 9" pie dish. Peel the other sheet off the dough as you settle it into the pie dish. Brush the the dough with egg white. Pour in the cherry filling.
5. Roll out the other half disc of dough in the same way as above. Peel the top sheet of paper off. Cut the dough into 3/4" wide strips.rnLay the strips across the cherries, weaving them to form a lattice top. Crimp the pie edges.
6. Place pie dish on a baking pan. Bake on lower rack of oven for 40 minutes. Reduce heat to 375 degrees and bake for another another 30 to 40 minutes until crust is as brown as you like it. If the edges are starting to brown too much ahead of the rest, cover edges with strips of aluminum foil to finish baking.
7. Let pie rest at room temperature for at least an hour before eating. Those cherries stay roof-of-your-mouth-burning hot for a long time! And it would be too runny if you tried to cut it right away.
8. Of course vanilla or butter almond ice cream works great if you like. Chocolate is amazing too.
9. If using canned or frozen cherries, drain and save their juice. rnrnIf using fresh cherries, cook them together for a few minutes until they begin to release about a third of their juice. Drain the cherries, save the juice.
10. In a medium size pot, heat the cherry juice together with the lemon juice and the almond and orange extracts. Simmer for one minute. Take pot off the heat.
11. Mix potato starch and sugar together, then add them to the cherry juice mixture, stirring briskly until it begins to thicken slightly. Add the cherries and mix gently. Let it cool while you roll out the crust.

pastry, flour, salt, butter, vegetable shortening, cider vinegar, water, filling, sour cherries, sugar, potato starch, lemon juice, almond, orange extract

Taken from food52.com/recipes/10404-cherry-3-14-pie (may not work)