2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5-7 Tbs cold water
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp almond extract
In a large saucepan, combine sugar and cornstarch. Gradually stir in cherry juice until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
On a lightly floured surface, roll out larger ball to fit a 20cm. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 220 C (425 F) for 10 minutes. Reduce heat to 10 C (375 F); bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.