Old-fashioned lattice-topped cherry pie

Makes one 9-inch pie

This lard and butter crust is adapted from the 1896 ``Boston Cooking School Cook Book," by Fannie Farmer.

CRUST

3	cups flour
1	teaspoon salt
1/2	cup lard, cut up
1/2	cup (1 stick) butter, cut up
1/2	cup ice water, or more if needed
	Extra flour (for sprinkling)

1. In a bowl, whisk the flour and salt to sift them. Add the lard and butter. With a pastry blender, cut the fats into the flour until the mixture resembles cornmeal.

2. Sprinkle the water over the flour mixture. With a fork, work the pastry until it begins to form a dough. Add more water, 1 teaspoon at a time, if necessary, to form a dough.

3. On a lightly floured board, knead the dough gently until it comes together. Divide it in half. Shape each piece into a disk. Wrap them in foil and refrigerate for 30 minutes.

FILLING

2 1/2-3	pounds fresh cherries, stemmed and pitted (enough to make 6 cups)
1	cup sugar
3	tablespoons tapioca
	Juice of 1 lemon
2	tablespoons butter

1. In a bowl, combine the cherries, sugar, tapioca, and lemon juice.

2. On a floured board, roll one piece of dough to a 10-inch round. Lift the dough onto a rolling pin and ease it into the pan. Fill it with the cherry mixture. Dot with butter.

3. Roll the remaining dough to a 9-inch round. With a pizza cutter or long knife, cut the round into 18 strips. Lay 9 strips across the pie, spacing them evenly. Lay the other 9 strips on the pie diagonally to the first set. With scissors, cut the strips and the edges of the pie so they are even. Crimp the edges.

4. Chill the pie for 15 minutes.

5. Set the oven at 400 degrees.

6. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 45 minutes or until the filling is bubbling at the edges and the pastry is golden brown. Leave to cool before serving. Elizabeth Dougherty