Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Using a colander and a cherry pitter (or the round end of a potato peeler) pit the cherries.
Make the Filling
In a medium bowl, combine the pitted cherries, instant tapioca, granulated sugar, and almond extract. Using a rubber spatula stir until mixed well. Allow to set for 15 minutes while you prepare the pie pastry.
Prepare the Pastry
In a medium sized bowl mix together the all-purpose flour and salt.
Add shortening and cut in with a blending fork until crumbly.
Pour in the cold water, 1/2 cup at a time, mixing between each addition. The dough should hold together in a soft ball.
Divide dough into two equal balls. Roll each ball out on lightly floured surface the size of your pie plate. For top crusts, make slits in the dough so your pie can breathe while it is baking. This can be simple slits or an intricate design.
Assemble the Pie
To assemble the pie, form the bottom pastry dough along the bottom and sides of the pie pan, allowing the excess dough to fold over the edges.
Using the rubber spatula, give the cherries another good mix. Then scrape the cherry filling into the bottom crust. Dot with bits of butter. Smooth water along edge of the pie crust with your fingertips, which will help seal the crusts together.
Add the top pastry onto the filling and crimp the edges.
I always like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with granulated sugar to make a pretty crust.
Bake in preheated oven on a lower rack for 50-60 minutes until the top crust is golden. Allow to cool on a wire rack before serving. Serves 8.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.