Mill’s Cherry Pie

(this is tough so take note.........haha)
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)

In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool

Make pie crust:

Grandma Winklers Pie Crust

In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center

Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar

Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).

Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.

Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.

That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco