To begin, make the filling. Put the water, sugar, cornstarch, lemon juice, and extract in a small saucepan over medium heat. Allow the mixture to simmer for 2-3 minutes, until it thickens. Add the cherries, stir the mixture and then set it aside to cool.
Next, make the pastry crust. Put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.
Then, drizzle the ice water down the feed tube, a little at a time until the dough begins to form large clumps.
Transfer the dough to a floured work surface, form it into a ball. Divide the dough in half, press each half into a disc and chill in the refrigerator for at least two hours.
Once the dough has chilled, preheat the oven to 375°F and line a baking sheet with parchment paper.
Then, place one of the discs of dough between two sheets of parchment paper and roll it out to about 1/8" thickness. Use a 3"-4" cutter to create the bottom of your pies and transfer them to the baking sheet.
Then, put the cherry mixture on top of the crust, arranging the cherries in an even layer, leaving about a 1/2" border around the perimeter. Do not overfill the pies or the filling will seep out as they bake. Set aside.
Then, remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8".
Cut the dough into strips and form the lattice crust.
Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle Turbinado sugar over the top.
Bake at 375°F for 20-25 minutes, or until the crust has turned golden.
Remove the pies from the oven and allow to cool before serving.
