This pie crust is made with lard and a little bit of butter, egg with a little bit of vinegar and some water, some salt and pinch of sugar. It was all blended up in the cuisine Art. The cherries were picked in 2022 and frozen. I thicken them with clear gel I bought at the Mennonite market and put a little less than a cup of sugar and a half a teaspoon or a little less of almond extract.
The crust broke open and leaked the filling out. I baked it 15 minutes on 425 and about 15 minutes on 350. I heated up the filling because it had been frozen so that wouldn't take so long to bake. I would have baked it longer but it was browning and bubbly.
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