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Cherry Filling:
3 (14 1/2-ounce) cans red tart cherries in water
2 1/2 tablespoons minute tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter, melted
Pie Crust:
All-purpose flour
3/4 teaspoon salt
1/4 cup ice cold water
3/4 tablespoon apple cider vinegar
3/4 cup solid vegetable shortening
1. Preheat oven to 400 degrees.
2. Filling: Drain cherries. In a large bowl, mix cherries, tapioca, sugar, salt and melted butter.
3. Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty into bowl.
4. Stir in salt. Take out 1/3 cup of the mixed flour and place in a small bowl. To the 1/3 cup flour, use a fork to add the water and vinegar. Place the paste in the refrigerator.
5. Cut shortening into remaining flour using mixer on low speed.
6. Stir in flour paste with fork. Divide dough in half.
7. Roll half to fit a 9-inch pie plate.
8. Roll remaining dough into a rectangle; cut into ten 1/2-inch strips for a lattice top or roll into a round and use a lattice cutter.
9. Pour filling into unbaked pie crust. Weave strips across pie, securing with water at each edge. Trim edges with a knife.
10. Bake in preheated oven, 45 minutes to an hour or until pie is bubbling in center. Let sit 30 minutes before serving.
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