Share your favorite Cherry Pie recipe!

To make the double crust, combine 2 cups all-purpose flour ,3/4 teaspoon salt, cut in 2/3 cup shortening until crumbly. Gradually add 6 tablespoons cold water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other. Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Combine 3/4 to 1 c. sugar,4 tbsp. flour,1/4 tsp. almond extract and 1/2 tsp. cinnamon in sauce pan, stir in 2 1/2 c. cherries and juice. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Pour into pastry lined 9 inch pan. Dot with 2 tbsp. butter. Cover with top crust. Bake in 425 degree oven for 30 to 40 minutes or until browned and juice bubbles through slits in crust.