Crust: Make enough pie crust for top and bottom crusts (you can also make a lattice top crust if desired).
2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes. Remove and roll out for crust. Remember to grease pan or spray it with Pam so it doesn't stick.
1 cup white sugar
4 cups red sour cherries (If using frozen cherries, thaw and drain off most of the juice - you want enough juice to dissolve everything but not so much that the pie is runny when cooked - it helps to squeeze the cherries with a wooden spoon as a lot of juice will be trapped within the cherries. If it is still runny after mixing adding in a bit of white flour and/or more cornstarch helps.)
1 1/2 tbsp cornstarch
1/4 tsp salt
1/4 tsp almond extract flavoring
Mix together, put in pie shell, add top. Brush top with milk and sprinkle with sugar.
Bake 450 F for 10 minutes, then reduce to 350 F for 25 minutes. Check filling for doneness with a toothpick, may have to continue baking for up to 45 minutes depending on amount of water in the cherries.