INGREDIENTS

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 769
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: <1mg
Sodium: 175.9mg
Potassium: 71.8mg
Carbohydrates: 186g
Fiber: 10.3g
Sugar: 16.1g
Protein: 8.3g