2 cups flour
1/2 tsp. salt
1/2 cup shortening
1/2 cup butter or margarine
1/2 cup cold water
21 oz. can of cherry pie filling
1/4 tsp. cinnamon
1/4 tsp. almond extract
To make crust, mix first two ingredients. Cut in shortening and butter (small pieces) until pretty crumbly. Add water and mix until dough-ey. Then dust your hands with flour and knead a bit with your hands. Divide dough in two parts. Roll out one part for bottom of pie crust, second part for the top layer of pie crust. Lay bottom in glass pie dish. Trim edges off. Poke bottom with a few holes using a fork.
Warm up pie filling in a sauce pan, mix in cinnamon and almond extract. Thicken a bit (don't have to bring to a boil or anything) and pour in pie dish with unbaked bottom.
Lay top layer over the top. Before I did this, I tried to cut out a few shapes to make it look like a flower, but it obviously did not work out well. It does need some holes for ventilation, so it's up to you how to do this. Trim edges, then pinch bottom and top together.
Bake at 425 degrees for about half an hour or until crust edges are golden brown. Let cool uncovered. I made this pie for Thanksgiving and everyone loved it, even those who claimed to be non-pie-lovers.