• If you haven't already, remove the stems from the cherries and pit them. I find that using a metal straw is an easy way to pit them if you don't have a cherry-pitting tool. 
• Cut 1/3 of the cherries into halves, 1/3 into quarters, and the remaining third left whole. This will help to keep the pie filling intact.
• In a medium saucepan, combine the cherries and cherry juice, sugar, apple cider vinegar, almond extract, vanilla extract and Clear Jel together over medium heat.
• Simmer for 15 minutes, stirring occasionally, until the cherry mixture is thick and glossy, and you can see the bottom of the saucepan when scraping it with a spoon. 
• Remove from heat and mix butter into the cherries, stirring constantly until it is combine. Set aside to cool.
• While the pie filling is cooling, make the pie crust. In a large mixing bowl, combine the flour, salt and shortening and rub between your fingers until it resembles coarse breadcrumbs. 
• In a separate bowl, mix the egg, vinegar and water together.
• Make a well in the center of the flour mixture and pour in the egg mixture. Mix the dough until well combined.
• Divide the dough into two equal parts and roll out dough until about 1/8 inch thick and 1½ inches larger than the pie pan.

Assembling The Pie

• Start by measuring out the amount of pie crust you'll need for the bottom. Flip the pie dish over and lay it on the pie crust, then cut a circle out of the crust about 1-2 inches beyond the edge of the pan. This way you will have enough crust to push down into the pan as well as fold over to form the edge.
• Lay the pie dough across the pie pan and gently push down so that the bottom and side edges of the pan are uniformly covered with crust. It's ok if there is some extra crust hanging off the edges for now.
• For the top crust (optional but recommended), roll out the remaining portion of pie crust to build your lattice (see instructions above) or to cover your entire pie.
• Pour cherry mixture into pie shell and spread out so there is an even layer of the pie filling.
• Lay your top crust over the cherry mixture and trim the edges.
• Crimp the edges of the pie and brush all over with the egg wash.
• Sprinkle with the optional turbinado sugar for extra crunch.
• Bake at 400F for 40 minutes until golden brown. If the edges of the pie are browning too quickly, cover them with foil to prevent burning.
• Remove the pie from the oven and cool for at least 30 minutes before cutting. If you cut too soon the warm filling will spill out.
• Serve by itself or with a dollop of vanilla ice cream.