Cherry Berry Pie Recipe

-CHERRY LAYER-
3 1/2 c Frozen unsweetened pitted re
1/2 c Juice drained from cherries
1/3 c Sugar, divided
1 tb Sugar, divided
1 tb Quick cooking tapioca, divid
1 1/2 ts Quick cooking tapioca, divid
1 tb Cornstarch,divided
1/2 ts Almond extract
1/2 ts Vanilla extract

-CREAM CHEESE LAYER-
1 pk 8 oz. cream cheese,softened
1/2 c Confectioners sugar
1/2 ts Almond extract
1/3 c Chopped almonds
1/2 ts Vanilla extract

RASPBERRY LAYER
1 c Fresh raspberries,drained
2 tb Granulated sugar
1 tb Cornstarch

TOPPING
1 Egg white,lightly beaten
Granulated sugar
Chopped almond,optional
Flake coconut,optional

For Crust: 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.
For Cherry Layer: 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.
For Cream Cheese Layer: 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.
For Raspberry Layer: 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.
For Topping: Brush pastry with egg white.Sprinkle lightly with granulated
sugar.Bake @ 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.