Nellie`s Cherry Pie

Here is a recipe for cherry pie from 1967.

Nellie`s Cherry Pie

1 1/2 cups all-purpose flour
1 1/2 Tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 1 Tablespoon shortening
1/2 cup ice water

Blend shortening into dry ingredients until size of peas. Mix in ice water  until blended. Roll out 1/4-inch thick on lightly floured board.

Filling

2 boxes frozen cherries (10-oz)
1 cup sugar
2 Tablespoons powdered tapioca or cornstarch
3/4 teaspoon red food coloring
1/4 teaspoon almond flavoring

Bring cherries to a boil. Stir in sugar and thickening together and gently pour into simmering cherries. Stir constantly. When transparent, remove from heat. Stir in coloring and flavoring. Pour into unbaked pie shell. Dampen outer edges of shell with milk or cream. Top with pastry. Flute edges. Brush top with with cream or melted butter. Lightly sprinkle with sugar. Bake 35 to 40 minutes at 425 minutes.