Serve up slice of summer with cherry pie

Nothing says summer like a tart cherry pie served with a generous ball of vanilla ice cream. You need about 250 cherries to make a 9-inch pie and at least three pairs of hands. Or you can buy frozen tart cherries or use jarred or canned.

CHERRY PIE for the pie dough:

2D c. unbleached allpurpose flour A c. almond flour 3 T. sugar 1 t. salt 1 stick frozen butter 8 T. cold solid vegetable shortening, cut into small bits 4 - 5 T. ice water

for the filling:

6 c. (2 lbs.) fresh or frozen tart cherries or equal amount canned or jarred 1 c. sugar 3 T. cornstarch Juice and zest of one lemon A t. pure almond extract

for the egg wash:

1 large egg 1 T. milk Sugar for sprinkling on crust

Combine flour, almond flour, sugar and salt in the bowl of a food processor and pulse to combine.

Grate the butter on a stand cheese grater; add to flour mix with the shortening and pulse to combine. Don't over pulse or dough will be tough. Add water through the feed tube 1 tablespoon at a time until a ball begins to form. When you can pinch a small amount between your fingers without the dough falling apart, you have added enough water. Wrap and refrigerate dough for 1 hour or overnight.

Divide the dough in half and roll one half between two sheets of lightly floured parchment paper into a 12- inch circle; remove the top sheet of parchment paper and flip the dough into a pie dish and carefully remove the remaining sheet of parchment paper. Roll out the second sheet of dough and refrigerate until the pie is filled.

Combine cherries with sugar, lemon juice and zest, almond extract and cornstarch. Pour into the pie shell. Top with the second sheet of dough and trim edges. Brush the top crust with the beaten egg and milk mixture and sprinkle the top evenly with sugar. Place the pie on a rimmed baking sheet and bake in a preheated 375 degree oven for 35-45 minutes, or until golden brown. Let cool to room temperature. Serves 8.