1. Combine flours, sugar, salt, butter, shortening and a few tablespoons of water at a time—working by hand or using a pastry cutter until coarse crumbs form.

2. Shape crumbs into a round disc shape using saran or plastic wrap. Chill dough in the refrigerator for at least one hour.

3. Roll out three quarter of the dough after chilling, leaving the remaining dough for the lattice top.

4. Pre bake the dough that has been placed on a lightly buttered dish at 350 degrees for 10 minutes or until lightly browned. Proceed to make the pie filling while crust is baking.

For the cherry pie filling

1. In a saucepan, add the pitted (i.e. pits removed) cherries and the sweetener. Cook for 5 minutes allowing the cherries to soften.

2. Whisk or stir the cornstarch into the squeezed lemon juice and add it to the cherry mixture, allowing it to continue to cook and thicken. Add in the vanilla and reduce the heat. Allow it to slowly simmer and the cherry juice to reduce down for an additional 5 to 10 minutes.

3. Allow the cherry mixture to cool before adding it to the baked and cooled pie crust.

4. In the meantime, roll out the leftover dough. Cut it into long vertical strips and place on the top of the cherry topped pie crust both horizontally and vertically to form a lattice design. Sprinkle the top with light brown sugar.

5. Place the cherry pie in the oven and bake for 35 minutes or until the pie crust and lattice top is golden brown.