Deep-dish Raspberry and Black Cherry Pie
Summer fruit pies are the best!
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INGREDIENTS
Nutrition- 2cups flour
- 1⁄4teaspoon salt
- 1⁄2cup chilled Crisco, cut into pieces
- 1⁄4
- 1⁄3cup ice water
Filling
- 2
- 3(1/2 pint) packages fresh raspberries
- 1cup sugar
- 1⁄3cup flour
- 3tablespoons fresh lemon juice
- 2teaspoons vanilla extract
- 1⁄2teaspoon ground cinnamon
- 1
- 1tablespoon water
- 2teaspoons sugar
To serve
- premium vanilla ice cream
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DIRECTIONS
- For crust: Blend flour and salt in processor.
- Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
- With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
- Gather dough into ball; flatten into rectangle.
- Wrap in plastic; chill atleast 30 minutes.
- For filling: Position rack in top third of oven and preheat to 400F.
- Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
- Let stand 20 minutes.
- Roll out dough on floured surface to 14 x 10-inch rectangle.
- Transfer dough to top of fruit.
- Fold edges under.
- Using fork, crimp edges decoratively.
- Bake pie 15 minutes.
- Brush crust with egg glaze and sprinkle with 2 tsps sugar.
- Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
- Cool on rack 30 minutes.
- Serve warm with ice cream.
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