This won the Mississippi Cherry Pie Contest in 1962.
Cherry Pie Filling
1 1/4 cups granulated sugar
1/4 teaspoon salt
1 tablespoon soft butter
1/2 cup cherry juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon
3 cups drained canned cherries (reserve liquid)
2 1/4 cups sifted flour
1 teaspoon salt
1 tablespoon granulated sugar
2/3 cup shortening
1 egg yolk
1/3 cup milk
1 egg white
Filling: Combine sugar, cornstarch, and salt. Stir in butter.
Combine cherry juice, food coloring, almond extract, and lemon juice. Add
this mixture to dry ingredients.
Add cherries and let stand while preparing pastry.
Pastry: Sift flour with salt and sugar. Cut in 1/2 shortening until mixture
resembles cornmeal. Cut in other 1/2 until mixture resembles large peas.
Beat egg yolk and lemon juice together. Blend in juice and milk. Add to
dry ingredients, tossing with a fork into a soft dough. Form into a ball. Divide
ball into halves. Roll first half to 1/8-inch thickness.
After putting dough
into pie pan, brush bottom with egg white. Roll second half out and cut into
strips to make lattice top.
Line a 9-inch pie plate with pastry; fill with cherry mixture.
top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around
the edge of the pie.