Ingredients
6 cups fresh or frozen pitted tart cherries, thawed, drained and patted dry3/4 cup sugar3/4 cup packed brown sugar1/4 cup cornstarch1 teaspoon almond extractDash salt2 to 3 drops food coloring, optional3 to 4 tablespoons butterCRUST:1-1/2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 cup plus 2 tablespoons shortening4 to 5 tablespoons ice waterMilk or half-and-half creamAdditional sugar
Preparation
In a large bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking dish. Dot with butter. Set aside.
For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not over mix. 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 to 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.
