Cherry Pie

From the kitchen of Virginia A. Becker

Ingredients

2 (1 pound) cans pitted tart red cherries (water packed)
2 1/2 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
4 drops red food coloring
1 1/4 cups sugar
1 tablespoon butter
PASTRY:
2 1/4 cups flour
1 teaspoon salt
1 tablespoon sugar
3/4 cups Crisco (I prefer butter flavored)
1 egg yolk
1 tablespoon lemon juice
1/4 cup milk

Directions

Drain cherries. Measure 1/3 cup liquid into bowl. Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries and 1 cup sugar. Mix and let stand while making pastry. Pastry: Using a fork, combine flour, salt, sugar and Crisco until you have pea sized pieces. In a small bowl mix egg yolk, milk and lemon juice. Beat well. Pour this mixture into the flour mixture. Form this into a ball and cut in half. Form each half into a ball and roll out into shape of pie pan. Cut one into strips for using criss cross pattern on the top of the pie. Fit pastry into 9 inch pan and fill with cherries. Dot with butter. Sprinkle with remaining sugar. Bake at 425 degrees for approximately 40 minutes.