1. Preheat the oven to 425 degrees.
2. In a large saucepan, combine the sugar and cornstarch.
3. Gradually stir in the cherry juice until smooth.
4. Bring to a boil.
5. Cook and stir for 2 minutes or until thickened.
6. Remove from the heat.
7. Add the cherries, cinnamon, nutmeg, and extract.
8. Set aside.
9. In a large bowl, combine the flour and salt.
10. Cut in the shortening until crumbly.
11. Gradually add the cold water, tossing with a fork until a ball forms.
12. Divide the pastry in half so that one ball is slightly larger than the other.
13. On a lightly floured surface, roll out the larger ball to fit a 9 inch pie plate.
14. Transfer the pastry to the pie plate.
15. Trim even with the edge of the plate.
16. Add the filling.
17. Roll out the remaining pastry.
18. Make a lattice crust.
19. Trim, seal, and flute edges.
20. Bake for 10 minutes.
21. Reduce the heat to 375 degrees.
22. Bake for 45-50 minutes longer or until the crust is golden brown.
23. Cool on a wire rack. |
