Cherry Pie

Directions

1. In a large mixing bowl combine the all purpose flour, salt, and sugar. Use a mixer to combine the ingredients.
2. With the mixer on begin to add the frozen cubed vegetable shortening and butter. It should resemble little pellets of flour.
3. Whisk together the ice cold water, egg yolk, and cider vinegar. Using a fork begin to mix the dry ingredients. Drizzle in small amounts of the liquid mixture and continue to mix. You will end up with a loose dough. Gather up the dough and wrap it in plastic wrap. Refrigerate for at least one hour.
4. In a sauce pan combine the pitted cherries, water, sugar, and salt. Stir well and bring to a simmer. In a small bowl combine the cornstarch and the water. Stir well until you form a paste and pour into the cherry mixture. Stir until the liquid of the cherry mixture is clear. Remove from the heat and allow to cool.
5. Preheat the oven to 375 degrees. Place a baking sheet on the center rack.
6. Remove the dough from the refrigerator and divide it. One larger than the other. Roll both out on a flour dusted surface to a thickness of 1/8 inch. Place the larger amount of the dough in the base of a 9 inch pie pan. Allow the crust to hang over the edge by 1 inch. Cut off the rest.
7. Pour in the cherry mixture and cover with the smaller amount of rolled out dough.
8. Flute the edges of the dough together and using a sharp knife make small slits in the center of the pie. Brush the heavy cream onto the pie and sprinkle on the sugar.
9. Place the pie in the oven on the baking sheet and bake for 40 to 50 until golden brown.