---------- Recipe via Meal-Master (tm) v8.04
  Categories: Pies
       Yield: 8 servings
 -----------------------CRISCO CRUST-----------------------
       1 x  (Use 9 pie plate)
   2 1/4 c  All-purpose flour
     1/2 ts Salt
       5 oz Frozen Crisco
     1/3 c  Ice water
 --------------------SOUR CHERRY FILLING--------------------
     1/3 c  Brown sugar
     1/3 c  White sugar
     1/2 ts Cinnamon
       4 tb Cornstarch
   1 1/2 c  Cherry juice
       3 lb Frozen cherries (frozen with
   1 1/2 tb Crisco
       1 ts Almond extract
       1 tb Vanilla extract
     1/2 tb Milk
       2 ts Sugar
      For Crisco crust,combine flour and salt in food
   processor.Cut frozen Crisco shortening into chunks
   with knife and add to food processor.Process (pulse)
   until mixture forms fine crumbs.Add ice water while
   the machine is running and continue to run processor
   until dough forms on the blades.Remove and form dough
   into two balls.Cover and refrigerate for 30 minutes.
      Preheat oven to 425 degrees.For Sour Cherry
   Filling,combine brown and white sugars,cinnamon and
   cornstarch in saucepan.Add cherry juice and cook until
   mixture is thick and bubbly.Stir and boil the mixture
   for one minute.Add cherries and cook for one minute or
   until it starts to boil again.Remove from heat and add
   Crisco shortening and almond and vanilla extracts.
      Remove refrigerated dough.On lightly floured
   surface,roll bottom crust into circle 1/8 thick and
   about 1 1/2 larger than inverted pie
   plate.Gently,ease dough into the pie plate, being
   careful not to stretch the dough.Trim edge even with
   pie plate.
      Spoon cherry filling into prepared pastry.Roll top
   crust the same way as the bottom.Brush top crust with
   milk and sprinkle lightly with sugar.Bake @ 425
   degrees for 15 minutes.Reduce temperature to 350
   degrees and continue baking for 25 minutes or until
   crust is golden brown.Serves 6 to 8.