Raspberry Cherry Pie- Trulee

Filling:

1 cup sugar

3 Tbsp quick-cooking tapioca

2 cups raspberries (fresh or thawed frozen unsweetened)

1 cup pitted tart red cherries (fresh, frozen or canned)

1 tsp lemon juice

Pastry:

3 cups all-purpose flour

2 tsp sugar

1 ½ tsp salt

½ tsp baking powder

1 cup shortening

1 egg

5 Tbsp cold water

1 tsp white vinegar

1 Tbsp butter

For filling, in a bowl, combine sugar 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 tin.  Place pastry in tin; 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° for 60-70 minutes or until golden brown.  Cool on wire rack.  Store in refrigerator.