Cherry Pie

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup ice water
• 2 cans (16 ounces each) tart cherries
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• Red food coloring, optional
• 1 tablespoon butter

1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
2. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
3. Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375u0b0 for 55-60 minutes. Cool on a wire rack.

flour, salt, shortening, water, tart cherries, sugar, quickcooking tapioca, almond extract, salt, red food coloring, butter

Taken from www.tasteofhome.com/recipes/cherry-pie/ (may not work)