Recipe

Raspberry Cherry Pie Recipe

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Ingredients

Directions

Step #1 For filling, in a bowl, mix sugar & tapioca.
Step #2 Add the raspberries, cherries (drained) & lemon juice; toss to coat.
Step #3 Let stand for 15 mins.
Step #4 Meanwhile, mix the flour, sugar, in a bowl, salt & baking powder; cut in shortening until crumbly.
Step #5 Combine the egg, water & vinegar.
Step #6 Gradually add to flour mixture, tossing with a fork until dough forms a ball.
Step #7 Divide the dough in half.
Step #8 On a lightly floured surface, roll out one portion to fit a 9-inch pie plate.
Step #9 Place pastry in plate, trim even with edge.
Step #10 Spoon filling into pastry.
Step #11 Dot with butter.
Step #12 Roll out remaining pastry to fit top of pie; make decorative cutouts from scraps, if desired.
Step #13 Place top crust over filling.
Step #14 Trim, seal & flute edges.
Step #15 Cut slits in pastry.
Step #16 Brush cutouts with water; place on top of pie.
Step #17 Cover up edges loosely with foil wrap.
Step #18 Bake at 350 degrees F for 60-70 mins or until golden brown.
Step #19 Cool on a wire rack.
Step #20 Store in refrigerator.
Enjoy the Raspberry Cherry Pie recipe

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