Name: Late-Summer Cherry Pie
Yield: 8 Servings
Ingredients: 1/3 cup whole milk; 1 tablespoon distilled white vinegar; 2 cups all purpose flour; 1/2 teaspoon salt; 1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes; 2/3 cup plus 1/4 cup sugar; 3 tablespoons cornstarch; 2 tablespoons orange juice; 1 tablespoon grated orange peel; 1 teaspoon ground cinnamon; 1/4 teaspoon almond extract; 1/8 teaspoon salt; 5 cups pitted fresh cherries (about 2 1/2 pounds) or frozen pitted sweet dark cherries, thawed, drained (about 26 ounces frozen); 1 egg, beaten to blend with 2 teaspoons water (for glaze)

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