DOUBLE CRUST CHERRY PIE

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In a large saucepan, combine 3 cans of cherries and the juice of 1 1/2 of the cans.
Cook over medium/high heat. Bring the mixture to a simmer and lower the heat to medium/low.
Cook mixture for 10 minutes, stirring constantly. It should be thick and jelly-like.
Set aside to cool.
Add sugar, cornstarch, and vanilla extract. Mix until everything is combined.

In a stand mixer with a paddle attachment, combine flour, salt and sugar.
Add shortening and mix until just combined.
Add cold water and milk 1 tablespoon at a time. Mix until dough comes together.
Divide the dough in half.
Gather one half of the dough into a ball and shape it into a flattened round on a floured surface.
Roll pie crust into a circle 2 inches larger than the upside down pie plate.
Carefully transfer dough to pie plate and trim dough to a 1-inch overhang.

Preheat the oven to 425 degrees.
Add cherry filling to the pie crust.
Roll out remaining dough 2 inches larger than the rim of the pie plate.
Use a heart cookie cutter to make a design in the middle of the crust (or use a fork to pierce holes in the center of the crust).
Drape the top crust over the pie. Trim the edges of the two crusts to 1/2 - 1 inch beyond. Fold the crust under and crimp the edges.
Bake the pie for 20 minutes and then lower the oven temperature to 375 degrees. Add tin foil around the edge of the crust to keep it from burning. Continue to bake for another 30-40 minutes until the juices start to bubble.
Remove from the oven and place on a wire rack to cool for at least 3 hours.

*serves 10