Raspberry Cherry Pie

SUBMITTED BY: Mari Anne Warren

"No one can resist a slice (or two!) of this tart 'cherry-berry' pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin"

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups fresh raspberries or thawed frozen unsweetened raspberries
1 cup fresh, frozen or canned pitted tart red cherries
1 teaspoon lemon juice
PASTRY:
3 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1 egg
5 tablespoons cold water
1 teaspoon white vinegar
1 tablespoon butter

DIRECTIONS

For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. 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.
Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Place pastry in plate; trim even with edge.
Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative 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. Cool on a wire rack. Store in the refrigerator.