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Cherry Pie

2 Cups all purpose flour
1-1/2 tspn Salt
1/2 Cup Vegetable
1/4 Cup Milk
Cherry Filling: 2-1/2 Cups Sour Cherries
3/4 Cup Juice
2 tblspns. Cornstarch
1/2 - 3/4 Cup Sugar
2 tblspns. Butter
1 tspn Almond Essence.
Mix together: 2 Cups all purpose flour, 1-1/2 tspn Salt. Pour into one measuring cup(but don't stir together): 1/2 Cup Vegetable 1/4 Cup Milk. Then Pour all at once into the flour. Stir lightly until mixed. Halve, and flatten each half slightly. Plkace one half between two sheets of waxed paper (12" square). Lightly dampen tabletop to prevent paper from slipping, roll out gentlt till circle reaches edge of paper. Peel off top paper. Lift paper and pastry by top corner (they will cling together) and place, paper side up, in 8" or 9" tin. Carefully peel off paper. Gently ease into pan. Add filling. Trim even with rim. Top crust rolled as above. Snip small slits in the centre.
Cherry Filling: 2-1/2 Cups Sour Cherries, 3/4 Cup Juice, 2 tblspns. Cornstarch, Salt, 1/2 - 3/4 Cup Sugar, 2 tblspns. Butter, 1 tspn Almond Essence.

Drain cherries. Combine cornstarch, sugar and salt. Stir in juice. Cook until thick and clear. Add almond essence, pour over cherries. Place in an unbaked shell, dot with butter. Place top crust in place and bake in hot oven (425o F) for 40 minutes