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Cherry Berry Pie
Yield: 6 servings

2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup shortening
1/3 cup butter flavor shortening
6 tablespoons cold water
2 tsp vinegar

3 cups frozen pitted tart cherries
1/2 cup juice drained from cherries
1/3 cup plus 1 tablespoon sugar
1 tablespoon plus 1 1/2 t. quick tapioca
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

8 oz cream cheese, softened
1/2 cup confectioners sugar
1/2 teaspoon almond extract
1/3 cup chopped almonds
1/2 teaspoon vanilla extract

1 cup fresh raspberries, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch

1 egg white, lightly beaten

granulated sugar
chopped almonds, optional
flaked coconut, optional

Combine flour, salt and baking powder in a bowl. Cut in shortening
and butter flavor shortening with a pastry blender (or 2 knives)
until the flour is just blended in to form pea size chunks. Combine
water and vinegar. Sprinkle over flour mixture, 1 Tbsp. at a time.
Toss lightly with a fork until dough forms a ball. Divide dough in
half. Press between hands to form two 5 to 6" pancakes. Flour
rolling surface and pin lightly. Roll dough for bottom crust into
a circle. Trim 1" larger than upside down 9" pie plate. Loosen
dough carefully. Fold in quarters. Unfold. Press into pie plate.
Trim edge even with pie plate.

Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and
1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 Tbsp.
tapioca, 1 1/2 tsp. cornstarch, almond extract and vanilla extract
in a large bowl. Combine 1/2 cup cherry juice, 1 Tbsp. granulated
sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small
saucepan. Place on medium heat. Cook stirring constantly, 3 or 4
minutes. Cool slightly. Pour over cherries. Mix gently until cherries
are coated. Set aside.

Combine cream cheese, confectioners sugar, almonds, almond extract
and vanilla extract in a medium bowl. Beat at medium speed of
electric mixer until well blended. Spread on bottom of unbaked pie
shell.

Combine raspberries, granulated sugar and cornstarch. Mix carefully.
Spoon over cream cheese layer. If desired place raspberry mixture
in a saucepan. Cook, briefly, until thickened. Cool until slightly
warm before spooning over cream cheese layer. Heat oven to 400
degrees. Spoon cherry mixture over raspberries. Moisten pastry edge
with water. Roll top crust same as the bottom. Cut into 10 - 1/2"
strips. Place 5 strips evenly across filling. Fold every other
strip back. Lay first strip across in opposite direction. Continue
in this pattern, folding back every other strip each time you add
cross strip. Trim ends of lattice strips even with crust. Press
together. Fold edge under. Flute.

Brush pastry with egg white. Sprinkle lightly with granulated sugar.
Bake at 400 degrees for 15 minutes. Reduce temperature to 350
degrees. Bake 40 minutes. Sprinkle with chopped almonds and flaked
coconut 5 minutes before end of baking time, if desired. Cool until
barely warm or to room temperature before serving. Makes one 9"
pie.

Note: If using fresh cherries, use 3 to 4 cups in pie. Mash and
press additional cherries through a sieve or colander to obtain
1/2 cup of juice.

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