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.
