Artisan Double-Cherry Pie

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Crust:

1/4 cup butter, salted

1/2 cup butter-flavored shortening (recommended: Crisco)

2 cups white lily flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft as Silk)

1/2 teaspoon salt

3 teaspoons powdered sugar

1 egg

2 teaspoons vinegar

1/4 cup ice water (add more water as needed for High Altitude)

Filling:

2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms)

1/2 cup dried cherries

11/4 cups sugar (1 cup high altitude)

3 tablespoons Minute Tapioca

1/2 teaspoon real almond extract

1 teaspoon lemon juice, fresh squeezed

1/2 teaspoon lemon zest

Pinch salt

1/2 teaspoon vanilla extract

1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)

1 ounce cherry flavored brandy (recommended: Kirschwasser)

2 tablespoons butter, cubed

Egg wash (1 egg and 2 tablespoons of water whisked)

Large granule sugar for decoration