Frank's Recipes! Deep Dish Cherry Pie

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Deep Dish Cherry Pie

6 cups pitted tart red cherries
3/4 cup sugar
3/4 cup packed brown sugar
3 tablespoons cornstarch
1 teaspoon almond extract
Few drops red food coloring, optional
1 dash salt
3 tablespoons butter or margarine, up to 4

CRUST
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons shortening
4 tablespoons ice water, up to 5
Milk or cream
Additional sugar

Serving Size : 8

In a large mixing bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. casserole. Dot with butter. Set aside. For crust, combine flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not overmix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center of crust. Brush with milk or cream and sprinkle with sugar. Bake at 350 for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving.