Cherry-Raspberry Pie
Description
This old-fashioned pie celebrates summer's cherries and raspberries, combining them in a golden, flaky crust. The tart berries create a vibrant filling!
Ingredients
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3 cups all-purpose flour
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1 1/4 cups cold lard
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5 tablespoons ice water
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1 egg
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1 teaspoon white vinegar
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1 teaspoon salt
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1 1/2 cups white sugar
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3 tablespoons quick-cooking tapioca
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2 cups fresh raspberries
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2 cups fresh tart cherries, pitted
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1 teaspoon lemon juice
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1/4 teaspoon almond extract
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1 egg, beaten
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3 teaspoons heavy cream
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1 tablespoon coarse sugar, or to taste
Directions
1
Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
2
Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
3
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
4
Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to the pie plate. Moisten rim of bottom crust with water. Starting with longest strips, lay 2 in an 'X' in center of pie. Alternate horizontal and vertical strips, weaving in a lattice pattern. Use shortest strips for edges. Fold edge strips under rim of bottom crust. Flute crust edges.
5
Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
6
Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.