Deep-dish Raspberry and Black Cherry Pie

Summer fruit pies are the best!

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 2  cups flour
• 1⁄4 teaspoon salt
• 1⁄2 cup  chilled  Crisco, cut into pieces
• 1⁄4 cup  chilled butter, cut into pieces
• 1⁄3 cup  ice water

• Filling

• 2  lbs dark sweet cherries, pitted or 2 1⁄2 lbs  pitted frozen cherries, thawed and drained
• 3 (1/2pint) packages fresh raspberries
• 1  cup sugar
• 1⁄3 cup flour
• 3  tablespoons fresh lemon juice
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1  egg, beaten with
• 1  tablespoon water
• 2  teaspoons sugar

• To serve

•  premium vanilla ice cream

Directions

1. For crust: Blend flour and salt in processor.
2. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
3. With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
4. Gather dough into ball; flatten into rectangle.
5. Wrap in plastic; chill atleast 30 minutes.
6. For filling: Position rack in top third of oven and preheat to 400F.
7. Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
8. Let stand 20 minutes.
9. Roll out dough on floured surface to 14 x 10-inch rectangle.
10. Transfer dough to top of fruit.
11. Fold edges under.
12. Using fork, crimp edges decoratively.
13. Bake pie 15 minutes.
14. Brush crust with egg glaze and sprinkle with 2 tsps sugar.
15. Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
16. Cool on rack 30 minutes.
17. Serve warm with ice cream.