For the best results, please use the weight measurements when making the pie. If you need additional guidance on pie baking basics such as how to use a rolling pin or crimping a pie crust, please consult a more comprehensive source, such as our pie cookbook, The New Pie.
Mix the flour, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse 4 to 6 times until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Divide into 2 discs (15 ounces for the bottom and 11 ounces for the top). Wrap in plastic and chill in refrigerator at least a few hours, preferably overnight.
Mix tapioca, salt, and sugar in a large vacuum sealable bag. Add dried and frozen sour cherries almond extract and lemon juice into vacuum sealable bag. Jostle the ingredients to disperse the contents slightly and vacuum seal the bag. Cook in waterbath at 150F degrees for 1 hour.
While cherries are cooking, roll out bottom crust, place into a 9 1/2 inch deep dish pie plate, and place it into the refrigerator.
Remove and cool the bag of cherries on the countertop for 5 minutes and then pour cherries into the refrigerated pie shell. Use a straight edge like a bench scraper to squeegee all of the contents out of the bag.
The filling will still be quite loose and liquid at this point but do not be alarmed. It is supposed to look like that now and it will thicken as it bakes.
Now roll out the top crust and place it on top of the pie. Trim and crimp edges. Chill the pie in your freezer for 25 minutes while preheating oven to 425°F.
Cut a few vents in the top crust just before placing it into the oven. Place pie in oven on bottom rack and immediately reduce the temperature to 400°F. After 15 minutes, rotate pie and cover edge with an aluminum crust shield. Bake for an additional 40 minutes. Let the pie cool completely before slicing.
