Cherry- Amaretto Pie

Instructions

1. Pulse 1½ cups of flour, sugar and salt in a food processor until combined, about 2 pulses. Add the butter and shortening and process until the dough begins to collect in uneven clumps, about 15 seconds. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add the remaining 1 cup of flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a large bowl.
2. Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together. Divide the dough into 2 even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. In a small bowl, soak the dried cherries in Amaretto at least 15 minutes.
4. In a large bowl, toss the thawed cherries with sugar and cornstarch. Then toss in the dried cherries with the Amaretto.
5. Adjust oven rack to lower position, and preheat the oven to 425 degrees F.
6. Remove one of the chilled pie crust disks from the refrigerator and roll out on a generously floured counter to a 12-inch circle. Roll the dough around the rolling pin and unroll into a 9-inch pie plate, leaving a 1-inch overhang. Ease the dough into the plate and press it gently into the plate bottom.
7. Spoon the cherry mixture into the unbaked pie crust.
8. Roll out the 2nd disk of dough and cut strips. Weave a lattice top onto the top of the pie, connecting the strips to the edge of the pie and cutting off the excess dough. Pinch around the edge of the pie to seal.
9. Bake for 10 minutes. Then reduce the heat to 375 degrees and bake for another 30 minutes or so, until the filling is bubbling.