Double Cherry Pie 2012 Amateur Cherry CRUST 1 1/3 cups flour 1/2 tsp salt 1/2 cup shortening 3 to 6 Tbsp ice cold water Sift flour and salt into a medium-sized mixing bowl. Cut in shortening with a pastry blender. Sprinkle water onto mixture while lightly mixing with fork. Gather into a flat disk and wrap with plastic wrap. Refrigerate until chilled. FILLING 2 cans tart cherries, drained 1 can sweet cherries, drained (reserve 1 Tbsp juice) 3/4 cup sugar 2 Tbsp cornstarch 1 Tbsp reserved cherry juice 1 Tbsp orange juice Roll out pastry dough and fit into 10-inch pie plate and crimp edges. In a saucepan, cook the cherries with the sugar until the sugar dissolves. Mix together the cornstarch and cherry juice, and add to the cherry mixture. Bring to a boil and cook for 2 minutes or until thick. Stir in orange juice, then set aside to let cool. OAT CRUMB TOPPING 1 cup oats 1/2 cup flour 1 cup brown sugar 6 Tbsp butter or margarine Mix together oats, flour, and sugar. Cut in butter or margarine with pastry blender. Sprinkle mixture on top of pie. Bake at 350° for about 50 minutes. Cool on wire rack.