Raspberry Cherry Pie

This is a delicious tart cherry-berry pie from Taste of Home.

• Ready In: 1 hr 20 mins
• Serves: 8

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

• Pastry

• 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.