Cherry Pie

Yield: 6 servings. Combine flour and salt in large mixing bowl. Cut shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water over mixture and toss mixture with two forks. Sprinkle another 4 tablespoons ice water over mixture and toss mixture again. If mixture can be pressed together to form a solid mass do not add additional water. If mixture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mixture with forks, until a mass can be formed. Divide mixture and form 2 balls of dough, one slightly larger than the other. Press the larger ball of dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Line deep 9-inch pyrex pie plate with pastry and trim edges to 3/4-inch beyond edge of plate. Set aside. Press remaining ball of dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Set aside. Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard remaining liquid. Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries. Combine 1 cup sugar, cinnamon and cloves. Pour sugar mixture over cherries. Mix and let stand at least 15 minutes. Fill pastry with cherry mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue baking for 35-45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack.