Cherry Pie

Pie Crust:
1 cup lard
3 cups sifted flour
1 egg
1 teaspoon vinegar
1 teaspoon salt
5 Tablespoons cold water

In one bowl blend flour and lard. In another bowl beat egg; add vinegar, salt, and milk. Mix until salt is dissolved. Combine the two mixtures and mix together to form a soft dough. May also be chilled. Yield: 2-layer pie crust.

Pie Filling:
1 1/3 cup sugar
1/3 cup all-purpose flour
2 cans unsweetened red tart cherries, drained
2 Tablespoons butter or margarine

Preheat oven to 425 degrees. Combine sugar and flour. Lightly mix with the cherries. Pour onto a pastry-lined pie crust. Dot cherry mixture with butter. Place the second or top crust over the cherry and butter mixture. Lightly sprinkle a scant amount of water over the top crust. Then sprinkle with a little sugar. Bake for 35-45 minutes.