Pie dough:

Enough for 1 double crust pie

3 cups all-purpose flour

1/4 cup  sugar

2 tsp salt

2 1/2 sticks of butter

1/3 cup of butter flavored shortening 

1/2 cup or less of very cold water 

1. Pulse together in a food processor until butter and shortening are pea sized. Then add your water very slowly.
2. Continue to pulse until it comes together as a ball, or until your food processor is struggling to spin the dough, that means it’s ready.
3. Wrap and refrigerate for at least 30 mins before you roll it out. 

Cherry Pie Filling:

48 oz frozen, canned  or fresh dark sweet or tart cherries (or a mixture of both) 

1/4 cup or cornstarch 

1 1/4 cup of sugar 

1/4 tsp salt

1 1/2 tsp almond extract

1/2 tsp cardamom 

1. Mix together cornstarch, sugar, salt and spices. Add cherries and extract. Mix together and place in pie. I topped my pie with a lattice crust.
2. Dot with butter and brush with egg wash and a sprinkling of sugar.
3. Bake for 25 mins at 425 degrees until golden in color. Then reduce heat to 325 degrees for 45-50 mins or until your fruit filling is bubbling. Allow to cool completely (usually 1-2 hours) before serving.