Cherry-red Raspberry Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 cups flour
• 1 cup cake flour
• 1 cup butter flavor crisco
• 1 whole egg
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1/3 cup ice water
• 1 (10 ounce) package red frozen raspberries (reserve juice)
• 2 cups of canned sour pitted cherries (drained, juice saved)
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• milk (to top the crust)
• sugar (to top the crust)

Recipe

• 1 pie crust - combine the flour and the cake flour. cut in shortening until it resembles coarse crumbs. beat together remaining ingredients and stir into flour until it is just incorporated. form into a disk, wrap in plastic wrap and chill for at least an hour.
• 2 roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. you will need a top as well.
• 3 preheat oven to 350°.
• 4 filling - thaw frozen raspberries and pour juice into a one-cup measuring cup. add the reserved cherry juice to make one cup of liquid.
• 5 in a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. stir.
• 6 add cherries and cook over medium heat until thick and clear. remove from heat.
• 7 add melted butter to the raspberries and very gently fold raspberries into saucepan.
• 8 pour into pastry-lined pie dish. add top crust. seal edges, moisten top with hot milk and sprinkle with sugar. cut steam vents.
• 9 bake 350° for about 45 minutes.