Cherry Berry Pie

Total Time: 1 hr 4 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup shortening
• 1/3 cup butter flavor shortening
• 6 tablespoons water, cold
• 2 teaspoons vinegar
• 3 cups tart cherries (frozen, pitted)
• 1/2 cup cherry juice (drained from cherries)
• 1/3 cup sugar
• 1 tablespoon sugar
• 1 tablespoon quick-cooking tapioca
• 1 1/2 teaspoons quick-cooking tapioca
• 1 tablespoon cornstarch, divided
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) packet cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/3 cup almonds, chopped
• 1 cup fresh raspberry, drained
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 egg , lightly beaten (optional)
• granulated sugar
• almonds, chopped (optional)
• flaked coconut (optional)

Recipe

• 1 for crust: combine flour, salt and baking powder in a bowl.
• 2 cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.
• 3 combine water and vinegar.
• 4 sprinkle over flour mixture, 1 tbsp. at a time.
• 5 toss lightly with a fork until dough forms a ball.
• 6 divide dough in half.
• 7 press between hands to form two 5 to 6" pancakes.
• 8 flour rolling surface and pin lightly.
• 9 roll dough for bottom crust into a circle.
• 10 trim 1" larger than upside down 9" pie plate.
• 11 loosen dough carefully.
• 12 fold in quarters.
• 13 unfold.
• 14 press into pie plate.
• 15 trim edge even with pie plate.
• 16 for cherry layer: thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.
• 17 combine cherries, 1/3 cup granulated sugar, 1 tbsp. tapioca, 1 1/2 tsp.cornstarch, almond extract and vanilla extract in a large bowl.
• 18 combine 1/2 cup cherry juice, 1 tbsp. granulated sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.
• 19 place on medium heat.
• 20 cook stirring constantly, 3 or 4 minutes.
• 21 cool slightly.
• 22 pour over cherries.
• 23 mix gently until cherries are coated.
• 24 set aside.
• 25 for cream cheese layer: combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl.
• 26 beat at medium speed of electric mixer until well blended.
• 27 spread on bottom of unbaked pie shell.
• 28 for raspberry layer: combine raspberries, granulated sugar and cornstarch.
• 29 mix carefully.
• 30 spoon over cream cheese layer.
• 31 if desired place raspberry mixture in a saucepan.
• 32 cook, briefly, until thickened.
• 33 cool until slightly warm before spooning over cream cheese layer.
• 34 heat oven to 400 degrees.
• 35 spoon cherry mixture over raspberries.
• 36 moisten pastry edge with water.
• 37 roll top crust same as the bottom.
• 38 cut into 10 - 1/2" strips.
• 39 place 5 strips evenly across filling.
• 40 fold every other strip back.
• 41 lay first strip across in opposite direction.
• 42 continue in this pattern, folding back every other strip each time you add cross strip.
• 43 trim ends of lattice strips even with crust.
• 44 press together.
• 45 fold edge under.
• 46 flute.
• 47 for topping: brush pastry with egg .
• 48 sprinkle lightly with granulated sugar.
• 49 bake at 400 degrees for 15 minutes.
• 50 reduce temperature to 350 degrees.
• 51 bake 40 minutes.
• 52 sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.
• 53 cool until barely warm or to room temperature before serving.
• 54 note: if using fresh cherries,use 3 to 4 cups in pie.
• 55 mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice.