Birthday Cherry Pie - all-purpose

Method

• For the crust:
• Mix flour and salt. Cut in shortening with a pastry blender until you have coarse crumbs. Mix in the cold water, 1 tablespoon at a time, until dough forms a ball. Divide into 2 balls and pat into disks. Wrap in plastic and allow to chill in the fridge for at least 1/2 hour.
• For the filling:
• If you are using frozen cherries, thaw them completely. Do not drain. Cook the cherries over medium heat for about 10 minutes until the cherries are soft and the juice has been released. Drain the cherries in a sieve over a bowl, pressing out the juices. Set cherries aside. There will be about 2 cups of juice; if not, add water. Return juice to the pan with granulated sugar and lemon juice. Bring to a boil.
• In a separate bowl, stir cornstarch into 1/2 cup water until mixed entirely. Add the cornstarch mixture and the reserved cherries to the boiling cherry juice mixture and stir constantly until very thick, about 2 to 3 minutes. Stir in almond extract and food coloring. Allow mixture to cool for about an hour or so.
• Now, make your pie!
• Roll out the bottom crust for the pie and place into your trusty pie pan (mine is clear glass). Fill with the cherry mixture. Dot with butter. Roll out the top crust and place it over the whole shebang. Crimp the edges. Brush with egg and sprinkle with sanding sugar. Cut vents for steam.
• Place on an old, beat up dark cookie sheet. Bake at 400F for about an hour. Cover edges with aluminum foil about halfway through baking time.
• Cool for a couple hours before sticking in a candle and singing happy birthday.