Step 1

Combine the chilled flour and salt in a large mixing bowl. Using a pastry cutter, work the butter and shortening into the flour until it resembles a coarse meal with some bigger pieces the size of lima beans (large beans).

Step 2

Drizzle in the chilled vodka and water a tablespoon at a time, tossing and mixing with a spatula between each addition and dragging the spatula across the dough. It helps to rotate the bowl as you add the water.

Step 3

Stop adding water when the dough comes together and almost no more dry flour remains in the bottom of the bowl. Pinch the mixture to see if it stays together. If it is crumbly and falls apart, add another tablespoon of water, mix, and check again. Repeat the process until the mixture holds together.

Step 4

Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 2 hours. When the dough is ready, let the larger piece rest on the counter for 5 minutes. The smaller piece of dough will be the top crust later.

Step 5

Whack the larger piece of dough with a rolling pin to slightly flatten it. Unwrap it and place it on parchment paper. Flour the dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges.

Step 6

Transfer the dough carefully by placing the parchment paper with the dough face down in the pie dish, and remove the parchment paper gently. No need to butter the pie dish first. Or you can transfer the dough with your rolling pin, and use a bench scraper to help lift the dough. Ensure the dough is flat against the pie dish's edges with no gaps; do not stretch the pie dough. Lift and move the dough with care as needed.

Step 7

The pie dough will hang over the edges. Trim the edges with kitchen scissors, fold the dough on itself against the edge of the pie plate, and flute the edges with your fingers, or crimp it with a fork. If it's too soft to work with, refrigerate it for a few minutes, and try again. Place the pie dish in the fridge while you prepare the cherry pie filling.

Step 8

Place the cherries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.

Step 9

Add the sugar and tapioca flour mixture to the cherries with a rubber spatula. Stir in the lemon zest, lemon juice, almond extract, and vanilla extract. The mixture will quickly moisten with the fruit juices. Allow the cherry mixture to macerate for 15 to 30 minutes.

Step 10

Preheat oven to 425°F. Place a baking sheet in the oven to preheat.

Step 11

Place the remaining smaller pie disc on the counter to warm slightly. Take the pie plate out of the fridge. Spoon fruit with a slotted spoon into the prepared pastry shell and dot with cubes of butter.

Step 12

Whack the smaller pie disc with a rolling pin back and forth, remove the wrap, lightly flour both sides, and roll out the dough from the center outwards, turning it a quarter every time, until the dough is a 12-inch circle.

Step 13

Cut the dough into strips ¾-inch to 1-inch wide, and weave a lattice to cover the pie. Trim and seal the edges, folding the dough under at the edge. Brush the lattice with almond milk. Alternatively, cover the cherry pie filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers.

Step 14

Sprinkle organic sugar on top of the crust. Place the pie plate on the preheated cookie sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned; the filling will bubble. Let the pie cool completely for at least 3 hours before serving to set the filling.