For Pie Crust: Mix the flour, salt, and sugar in a food processor.

Cut butter into smaller pieces and add to food processor. Pulse a few times. Crisco into smaller pieces and add to food processor.

Pulse a few more times, until butter and Crisco are the size of peas or smaller. Transfer to a large bowl.

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together.

Divide into two and wrap each half in plastic wrap. Refrigerate until ready to use.

For Cherrie fillings: Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat.

Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.

You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.

To finish: On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.

Roll out the other disc of dough to a 12-inch and carefully put on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.

Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.

Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.

Allow the pie to cool completely at room temperature before slicing and serving.