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) |
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 |