Step 1

Add the flour, sugar, salt, butter and shortening to a food processor. Pulse until the mixture resembles coarse crumbs.

Step 2

Add the chilled vodka, a tablespoon at a time, until dough comes together (don’t add any more vodka). You want just enough to bind the dough together.

Step 3

Remove dough from processor and form into 2 flat oval discs and wrap in plastic wrap. Freeze one (for up to a month) for later use. Chill other in refrigerator for 30 minutes.

Step 4

Make the crumb topping by combining all ingredients in a small bowl, mixing to create coarse crumbles with a fork. Set aside.

Step 5

In a bowl, combine the cherry filling ingredients, tossing to mix thoroughly and cherries are coated.

Step 6

Preheat oven to 375°F.

Step 7

Remove chilled dough from the refrigerator and unwrap. On a floured work surface, roll dough out to 1/4 inch thick, working from the center outwards.

Step 8

I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. Gently press dough into pan bottom and up sides. Trim excess dough from the edges and crimp.

Step 9

Pour cherry filling into pie shell and sprinkle the crumb topping over all. Bake for 35-40 minutes on a lined baking sheet. Top should be golden brown and fruit bubbling.