Add the shortening and butter and pulse to combine. The dough should look a little like wet sand at this point.
¾ cup shortening, ½ cup butter
Pour the dough into a large bowl and add the cold water and apple cider vinegar. Working with just the tips of your fingers combine everything together just until the dough forms a ball. Divide the dough into 2 balls and wrap the balls in plastic wrap and place them in the fridge for at least a half hour, or up to 2 days.
1 ½ teaspoons cold water, 1 teaspoon apple cider vinegar
For the filling:
Combine all the filling ingredients in a large bowl and mix well.
2 lb cherries, ½ cup white sugar, ⅓ cup all-purpose flour, 1 ½ teaspoons amaretto
To assemble and cook the pie:
Preheat the oven to 425 degrees.
Remove one ball of dough from the fridge, remove the plastic and place it on a piece of parchment paper that's been dusted with flour. Press it down with the heel of your palm then dust the top with flour and cover it with another piece of parchment. This dough is very soft you will definitely not want to skip the step of putting it between parchment paper. Roll the dough out by starting in the center and pushing the dough away from you using a rolling pin. Turn the parchment paper ¼ turn after each roll so that the dough forms a circle. Roll the dough so that it is 2 inches larger than your pie pan. (See notes.)
Remove the top piece of parchment and use the bottom piece to guide the dough into the pie pan. Make several holes in the bottom crust using the tines of a fork. Place the pie pan in the fridge.
Remove the second piece of dough from the fridge and repeat the same process. To make a polka dot crust use a straw to make many little holes in the top of the crust.
Pour the pie filling into the pie pan then top the pie with the second pie crust. Pinch the edges of the pie together.
Place the pie on a rimmed baking tray and bake it in the preheated oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. Keep an eye on the edges of the crust and if they are browning too quickly cover them loosely with aluminum foil. I usually have to do this after 20-25 minutes of baking.
Remove the pie from the oven and let it cool for at least 15 minutes before you serve it.
For the Amaretto cream:
Combine the ingredients in a medium-size bowl and whisk briskly for about 3-4 minutes, or until soft peaks form. (You could use an electric mixer for this instead of a whisk if you wanted.)
¾ cup heavy cream, 1 splash Amaretto, 1 splash maple syrup
Serve the pie with a big dollop of Amaretto cream on top.
If the dough starts to crack at the edges of the circle use your fingers to squish it back together