Pie Filling:
Mix together cherries, sugar and flour in bowl.

Make pastry for two crust pie. Divide pastry in half. If doing a lattice top, I leave less than half for the top. Roll out bottom crust. Line 9 inch pie plate.

Pour cherries and sugar/flour mixture into shell. Dot with butter.

Roll out rest of crust. Place over pie. Trim edges and crimp to seal. Sprinkle top with sugar. OR, cut lattice strips and place on top of pie. I don’t bother to weave them.

Bake 20 minutes at 400° with edges covered. Reduce temperature to 375° and remove cover from edges. Bake until brown and bubbly another 40 to 50 minutes.

Double Crust:
Place flour and salt in bowl. Cut in lard until size of peas or less. In small bowl whip egg with water and vinegar.

Make well in flour mixture; pour in egg mixture. Stir with fork until comes together in a ball. Divide and roll out.

Makes a generous double crust pie, 2 shells, or a lattice topped pie with some left to bake for snacks or shortcakes.