Cherry Pie

Preheat oven to 375 degrees.

FOR THE CRUST:

In the bowl of a food processor, place flour, salt. Pulse twice.

Add the shortening and pulse until the mixture resembles pea sized pieces.

Through the top feed tube of the food processor, drop in ice cold water, one tablespoon at a time, pulsing 3 or 4 times between each water addition, until the dough forms a ball.

Carefully remove from food processor, and divide dough in half, forming each half into a ball.

On a lightly floured surface, flatten one ball of the dough with your hands.

With a rolling pin, roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap dough around rolling pin and unroll onto a 9 inch pie plate.

Trim the overlapping edges with clean scissors or a knife.

Roll out the second ball of dough in the same manner. Use a cookie cutter to cut dough into desired shape.

FOR THE PIE FILLING:

Place a strainer over a large bowl. Drain cherries, capturing all of their juices in the bowl.

In a large sauce pan, combine the 1 cup of sugar, and 3 Tablespoons flour.

Measure out 3/4 cup reserved cherry juice and add to the saucepan with the flour mixture.

Cook and stir over medium heat until thickened and bubbly.

Once the cherry mixture starts to bubble, cook another 2 minutes.

Remove from heat and stir in the butter and dash of nutmeg.

Stir in cherries and cool slightly.

FOR THE PIE:

Fill the pastry-lined pie plate with the cherry mixture.

Top with the shaped crust.

With a pastry brush, brush on a light layer of the beaten egg over the exposed crust.

Cover the edge o the pie with foil.

Bake in the oven for 25 minutes. Remove foil and bak for another 25 minutes until the crust is golden.

Cool slightly on a wire rack before serving.