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Created by a multi Blue Ribbon prize winner, this is a delicious and simple pie worthy of the best Sunday dinner!! Marjorie Johnsons Pie Dough Recipe: 3 cups ap flour 1-1/2 tsp. salt 1-1/4 cups Crisco 1 egg 1 tblsp. vinegar OR lemon juice 5 tblsp. ice cold water Combine salt and flour in a large bowl. Cut in Crisco until it is the size of small peas. Combine, egg, vinegar and 4 tblsp. of ice water together. Add this mixture 1 tblsp. at a time to the flour mixture, tossing with a fork with each addition. Add the 5th tblsp. of water if needed to dampen all the flour mixture. Gather mixture together. Divide in half and shape each into 5" flat pancake size. Chill dough for 30 minutes or longer. Take one part and roll out 2" larger than an inverted 9" pie dish. Place dough over rolling pin and place in pie plate. Ease dough in the pie plate, trimming crust to around the edge. Add the cooled filling. Filling: 2 cans No.2 (14.5oz) pitted sour cherries 1 cup juice (drained from canned cherries) 1-1/2 cups of sugar 1/3 cup corn starch 1/8 tsp. salt 1/4 tsp. almond extract 1/4 tsp. red food coloring---optional 2 tblsp. butter Drain the red cherries, reserving 1 cup of the juice. In a sauce pan, place the 1 cup juice and add the sugar, cornstarch and salt. Cook on low heat stirring until it has thickened. Remove from heat, cool and add the cherries, almond extract and the red food coloring (if you choose to use the coloring) Pour into a 9" unbaked pie crust and dot the top with the 2 tblsp. of butter. Roll out the other crust and place over the cherry filling. Trim pie crust to 1/2 inch beyond the edge. Fold the extra edge of the top pie crust under the lower edge of the bottom pie crust. Seal thoroughly by pressing together on edge of pie. Flute edge of pie. Brush top with milk and sprinkle with sugar. Cut some slits in top crust to let steam out. Also the top crust can be cut in strips to make a lattice. Bake in preheated oven (425) for 15 minutes then turn the oven temp down to 375 and bake an additional 25 to 35 minutes until top is brown and juices start to bubble up through the slits. Place on a wire rack to cool. Enjoy!!!