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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
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 white vinegar |
1 tablespoon butter |
Directions:
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.
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