Ingredients

For the filling:

• 4 cups cherries without the stone
• 1 cup brown sugar
• 1 tsp vanilla
• 1/8 tsp almond essence
• 1/4 tsp salt
• 1/3 cup cornstarch
• 1/2 cup water

For the dough:

• 3 cups flour
• 1/2 cup oil
• A few Tbs water
• 1/2 tsp salt

Preparation

1. In a bowl, place the flour and salt. Mix well.
2. Add the oil mixing in turn with the flour until small lumps are formed, the flour will be like wet sand.
3. Spoon the water until the dough forms. Do not knead much, just enough to form it.
4. Let the dough rest for a few minutes while you prepare the filling.
5. Place the cherries without stones in a medium saucepan.
6. Mix the cornstarch with the water. Pour this mixture over the cherries.
7. Add the sugar, vanilla essence, almond essence and salt.
8. Turn the heat to medium and with a wooden spoon mix everything as it cooks.
9. Cook until thick and turn off the heat.
10. Once the filling is ready, take 3/4 of the dough and stretch it with a uslero (rolling pin) to place it in the pie mold.
11. Cut the excess dough on the edges of the mold.
12. With a fork make holes in the bottom of the dough so it can breathe.
13. Put the filling mixture on the pie dough and make sure it is even.
14. With the rolling pin, spread the rest of the dough and cut into strips to place on the filling in a pie design.
15. Bake for 45 minutes until the bottom and top are golden brown.