Raspberry Cherry Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 2 cups unsweetened raspberries (fresh or frozen)
• 1 cup tart cherries, pitted (frozen or canned)
• 1 teaspoon lemon juice
• 3 cups flour
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 cup shortening
• 1 egg
• 5 -6 tablespoons cold water
• 1 teaspoon vinegar
• 1 tablespoon butter

Recipe

• 1 for filling, in a bowl, combine sugar and tapioca. add the raspberries, cherries (drained) and lemon juice; toss to coat. let stand for 15 minutes.
• 2 meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. combine the egg, water and vinegar. gradually add to flour mixture, tossing with a fork until dough forms a ball.
• 3 divide the dough in half. on a lightly floured surface, roll out one portion to fit a 9-inch pie plate. place pastry in plate, trim even with edge.
• 4 spoon filling into pastry. dot with butter. roll out remaining pastry to fit top of pie; make decorative cutouts from scraps, if desired. place top crust over filling. trim, seal and flute edges.
• 5 cut slits in pastry. brush cutouts with water; place on top of pie. cover edges loosely with foil. bake at 350 degrees f for 60-70 minutes or until golden brown.
• 6 cool on a wire rack. store in refrigerator.