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Originally shared on the web 08/16/2011

2 c. all-purpose flour
1/8 t. salt
1 c. shortening
1/2 c. cold water
4 c. tart cherries, pitted
1-1/4 c. sugar
2 T. cornstarch
1 T. butter
1/4 t. almond extract
1 egg, beaten
1/4 c. milk
1-1/4 t. cinnamon-sugar

Mix flour and salt; cut in shortening with a pastry blender until coarse crumbs form. Stir in water, chill. Roll out half of dough to line a 9” pie plate; set aside. Combine cherries, sugar and cornstarch in a saucepan; let stand for 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower heat; simmer for one minute or until juices thicken. Remove from heat; stir in butter and extract. Pour into crust. Roll remaining dough into a 12-inch circle; cut into 3/4-inch wide strips. Lay strips on pie at one- inch intervals; fold back alternate strips as you weave crosswise strips over and under. Trim crust even with outer rim of pie plate. Dampen edge of crust with water; fold over strips, seal and crimp. Whisk together egg and milk. Brush on crust; sprinkle with cinnamon-sugar. Bake at 375 degrees for 45 to 55 minutes, until golden. Serves 6 to 8.