---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Ohio Sour Cherry Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
       1 x  -----------crust------------    2 1/4 c  All-purpose flour
     1/2 ts Salt                                5 oz Frozen crisco
 	1/3 c  Ice water			   1 x	-------cherry
    filling-------
     1/3 c  Brown sugar                       1/3 c  White sugar
     1/2 ts Cinnamon                            4 tb Cornstarch
     1 1/2 c  Cherry juice			 3 lb Frozen cherries (with
  sugar)
   1 1/2 tb Crisco                              1 ts Almond extract
       1 tb Vanilla extract                   1/2 tb Milk
       2 ts Sugar                          
  
   For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco
   shortening into chunks with knife and add to food processor.Process (pulse)
   until mixture forms fine crumbs.Add ice water while the machine is running
   and continue to run processor until dough forms on the blades.Remove and
   form dough into two balls.Cover and refrigerate for 30 minutes. Preheat
   oven to 425 degrees.For Sour Cherry Filling,combine brown and white
   sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until
   mixture is thick and bubbly.Stir and boil the mixture for one minute.Add
   cherries and cook for one minute or until it starts to boil again.Remove
   from heat and add Crisco shortening and almond and vanilla extracts. Remove
   refrigerated dough.On lightly floured surface,roll bottom crust into circle
   1/8″ thick and about 1 1/2″ larger than inverted pie plate.Gently,ease
   dough into the pie plate, being careful not to stretch the dough.Trim edge
   even with pie plate. Spoon cherry filling into prepared pastry.Roll top
   crust the same way as the bottom.Brush top crust with milk and sprinkle
   lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to
   350 degrees and continue baking for 25 minutes or until crust is golden
   brown.Serves 6 to 8.
  
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