Raspberry Cherry Pie

Ingredients

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. 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. 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. 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. 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. 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. 6

   Cool on a wire rack. Store in refrigerator.