Cherry Pickers Pie

Prepare Crust first by adding flour and salt to large bowl, sift together. Add crisco, cut into flour mixture until mixed well. (Mixture will be crumbly)

In small bowl, mix together egg & vinegar, add to dough and mix in well. Add ice water one tablespoon at a time., & mix in well with hands, continue to add ice water until dough is smooth & a bit sticky. Break dough into 2 & roll into ball, place in plastic wrap & refridgerate fo 30 minutes.

Roll out one ball of dough with rolling pin on floured surface, about 1/4" thick. Or to your taste, some people prefer a thicker crust. Place In 9 inch pie pan, do not trim extra dough yet.

Leave second ball of dough in refridgerator until done making cherry filling.

Preheat oven to 375 degrees F

In a medium saucepan, combine cornstarch and sugar, add cherry juice. Heat to boiling over medium heat.
Then reduce heat to low, and continue to gently boil for 3 minutes, stirring constantly.

Add butter, lemon juice & cherries. Continue to stir just until cherries begin to break down.
Remove from heat & allow to cool while you prepare the too crust. About 10-15 minutes.

Remove second ball of dough from refridgerator and roll out on flour surface, 1/4 inch thick, or preference.
Cut dough into 8-10 1" strips.

After filling has cooled for 15 minutes, pour into pie pan with crust. Arrange strips of dough on top of pie in a weave pattern. Trim excess dough, and pinch together.

Brush eggwash on top of crust & strips, sprinkle granulated sugar over crust.

Place pie on cookie sheet and bake in oven at 375 F for 50-60 minutes, crust will be golden brown.

Remove from oven and place on cooling rack to cool.

Serve with whipped topping &/or side of french vanilla ice cream! A wonderful summer treat! Or holiday dessert!