Cherry Pie

Ingredients:
Crust:

• 2 cups Hudson Cream Short Patent Flour
• 1 teaspoon salt
• 1 cup shortening
• 1 tablespoon butter
• 1/2 cup ice water

​Filling:

• 2 cups tart pitted cherries
• 2 cups sugar
• 1/3 cup tapioca
• 1 tablespoon cornstarch
• 1/2 teaspoon almond extract
• 1/2 teaspoon Mexican vanilla

Directions:

• Combine flour with salt; cut in shortening with a pastry blender until mixture resembles
  coarse cornmeal. Quickly sprinkle ice water over all of pastry mixture, tossing until just
  moist enough to hold together. Roll out for crusts.
• Cook cherries, sugar, tapioca, and cornstarch until thick. Stir in the almond extract and
  vanilla. Pour hot mixture into 9 inch crust.
• Cover with lattice strips or top crust.  Flute edges and vent. 
• Brush with milk and sprinkle on 1 tablespoon sugar.

Cook Time & Temperature:

• ​Bake 30 minutes at 350°F.