2 1/2 c. unbleached all purpose flour
1 t. salt
2 T. sugar
12 T. butter (cold unsalted) (cut into 1 T. slices)
1/2 c. vegetable shortening (or I used Spectrum all natural shortening, you can also use Coconut oil, this makes a more healthier alternative)
4 - 6 T. cold water
Process flour, salt and sugar in food processor. Then add butter and shortening and process until dough starts to form into uneven clumps and resemble cottage cheese. Pulse and blend while adding 4 T. water. Dough should be slightly tacky and stick together well, add more water if needed. Divide dough into 2 even balls, wrap in plastic wrap and refrigerate for atleast 45 min.
Preheat oven to 425. Then unwrap dough. Lay out wax paper and put dough on wax paper, roll out dough to a 10" circle for pie crust. Lay in pie plate trim off edges with a knife.
For top of pie, roll out to 9" circle and set aside.
2- 16 oz. bags of frozen whole cherries
1-1 1/2 c. organic sugar
1 T. lemon juice
2 t. Almond Extract
2 T. corn starch
In a sauce pan put the bags of frozen cherries, lemon juice, almond extract and 1/2 c. sugar. Cook on Med until cherries are defrosted and soft. taste mixture and add more sugar if needed (for desired taste). Take about 1/2 c. of juice out of the pan and set aside. Mix in 2 T. of corn starch whisking well to get rid of lumps. Then add to cherry mixture in pot. Cook until brought to a rolling boil, stirring constantly, cherry mixture is done when the syrup has thickened.
Pour into a prepared pie plate, top with prepared pie crust, pinch edges together to make a scalloped edge.
Cook at 425 for about 15-20 minutes. Or until crust is browned.