Cherry Pie

Pastry:

1 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup shortening

1/4 cup ice water

Filling:

.2 (16 oz) cans tart cherries

1 cup sugar

3 tbsp quick cooking tapioca

1/4 tsp salt

Red food coloring (optional)

1 tbsp butter

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball Divide dough in half. Roll out one half to fit a 9 inch pie plate for bottom crust.

Drain cherries, reserving 1/4 cup of the juice. Mix cherries, juice, sugar, tapioca, extract, salt and food coloring if desired; pour into the crust. Dot with butter. Top with a lattice crust.

Bake at 375 degrees for 55-60 minutes.