Pie - E = Pi

This cherry-almond pie is a favorite of both our sober and drunk college friends.  The sweet almond flavor complements the tart sour cherries, creating an interesting twist on the classic cherry pie.  The decoration on the pie pays homage to not only one, but two famous constants: pi (3.141...) and e (2.718...).  Technically, this puts pie at about 5.859... but we think it's a 10.

Step 1: Ingredients

Crust
2 cups all purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup orange juice
Filling
1/2 cup white sugar
1/2 cup raw cane sugar
6 tablespoons flour
1/8 teaspoon salt
1/4 cup butter
2 cans tart cherries in water (or home-canned cherries, if you're fancy like that)
1/2 teaspoon almond extract

Step 2: Crust

Sift together flour and salt

Cut shortening into small cubes and mix together until it resembles coarse cornmeal

Slowly add orange juice and mix until dough forms and divide into two portions (you'll want to make extra if you're putting fancy decorations on top)

Chill it until you're ready to assemble the pie

Step 3: Filling

Combine flour, sugar, and salt in a medium saucepan on the stove

Add the liquid from the cherries

Cook over medium heat until it begins to simmer and thickens

Turn off heat and add butter, cherries, and almond extract

Step 4: Assembly

Roll out the bottom crust and place in pie plate

Pour in filling

Roll out top crust, place on top, roll over edges and seal t o bottom crust

*If you're feeling ambitious, freehand some decorations on paper, cut them out, place on top of pie crust and cut out with exact-o knife.  Repeat eleventy billion times.

Cut vents in top of pie

Paint the top with egg wash, sprinkle with raw sugar

Bake at 450 degrees F for 10 minutes, then at 350 degrees F for 30-35 minutes

Cool and nom