Fresh Cherry Pie

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 7 tablespoons cold water

1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other.
3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges.
4. Bake at 425u0b0 for 10 minutes. Reduce heat to 375u0b0; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

sugar, cornstarch, cherry juice blend, tart cherries, ground cinnamon, ground nutmeg, almond extract, flour, salt, shortening, cold water

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