I’m So Cheery Cherry Susan Boyle - Classic Cherry Preheat oven 425 Bake 10 minutes reduce Heat to 375 for 50 minutes Pie crust 2 cups all purpose flour 3/4 cup Crisco 1 teaspoon salt 6 Tablespoons ice cold water Mix flour and salt in bowl. Add Crisco use a pastry blender to cut in butter. Slowly add water one tablespoon at a time until mixture forms ball. Divide dough and place on floured surface shape like a pancake and roll out to fit upside down pie plate .Fold into quarters and place in pie plate trim dough to 1/2 over edge of plate and flute. Refrigerate other half of dough for leaf designs to lay on top of filling. Filling 5 cups tart cherries 1/2 cup dried cherries 1/2 cup cherry juice concentrate 1/4 teaspoon almond extract 1/2 teaspoons cinnamon 1/3 cup cornstarch 4 drops red food coloring Soak dried cherries in cherry juice about fifteen minutes. Do not drain add 5 cups of tart cherries ,sugar, cornstarch, cinnamon, almond extract and food coloring. Toss gently as to not break cherries and to coat well. Add filling to an unbaked pastry shell and flute. Cut leaf designs and lay on top of filling Bake 425 for 10 minutes reduce heat to 375 for 50 minutes.