Stir and boil the mixture for one minute. Add cherries and cook for one minute or until it starts to boil again. Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough. Trim edge even with pie plate.
Spoon cherry filling into prepared pastry.
Roll top crust the same way as the bottom. Brush top crust with milk and sprinkle lightly with sugar. 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 25 brown. Serves 6 to 8.