Preheat oven to 350F.

Prepare a 9 x 13 pan (with sides) with baking spray and set aside.

In a large bowl, mix the flour, sugar, salt and baking powder until blended.

Using a pastry blender cut the shortening into flour.

In separate small bowl mix egg yolks and cold water. Then add to the flour mixture.

Mix until dough forms a ball. cut dough into 2 balls.

On a lightly floured surface roll one ball of dough on a lightly floured work surface or between two Silphat baking mats. Place the dough in the bottom of the pan and up the sides to make the bottom crust. Then roll the remaining piece of dough to make the top crust.

Arrange cherry pie filling on bottom pastry. in an even layer. Roll out second ball of dough for top crust and pinch the edges to seal the filling into the pie. Using a sharp knife cut a few slits into the top of the dough.

Bake at 350 for 45-55 minutes or until crust is golden brown. Remove the pan from the oven and let the pie cool on wire rack,

Prepare glaze after pie is cooled to room temperature. Mix powdered sugar and butter. Add heavy cream gradually until desired consistency. Pour over cooled pie. Cut and serve.