Are you like me? Is Cherry Pie your favorite pie. My sister-in-law Maggie showed my how to doctor up the canned cherry pie filling to make a spectacular pie. I have the perfect pie crust tutorial.
Perfect Pie Crust
5 cups all purpose flour
2 cups shortening
1 tablespoon sugar
1 teaspoon salt
1 egg yolk
enough water to fill the rest of the measuring cup. about 3/4 cup.
Pie Filling
2 cans cherry pie filling
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
2 tablespoon butter dotted all over filling
1/4 cup sugar
extra sugar for sprinkling on top of pie crust
Supplies:
Large mixing bowl.
Rolling pin.
Flour cloth
Dough hook.
Measuring spoons.
To make crust. Add 2 cups of shortening to large bowl.
Add 1 tablespoon of sugar.
1 teaspoon of salt.
5 cups of flour.
Take dough hook and mash flour, shortening, salt, and sugar. Til it resembles small crumbs.Separate egg.
Add 1 tablespoon of vinegar to egg yolk.
Fill cup with water, and stir, before pouring over flour mixture.
Pour over flour mixture. Til resembles crumbs that hold together. Do not over work the dough or it will be tough. Once dough comes together, roll out on flour cloth. Sprinkle flour generously. Arrange crust in pie pan.
To make cherry filling. Add cherries to a bowl. Add 1/2 teaspoon of almond extract.
Add 1/2 teaspoon of cinnamon.
Stir cinnamon, and 1/4 cup of sugar. 
Slice 2 tablespoons of butter, arrange on top of cherries
Add top crust, flute edges.
Cut hole in center of crust, pierce top with fork. It allows steam to escape during baking. Sprinkle 1 tablespoon on top of crust before baking.
Cover edges with foil to prevent burning. Preheat oven to 425 degrees bake for 50 minutes or til brown.
