PIE - CHERRY BERRY DELIGHT

By akselden

Ingredients

• Crust:
• 2 C. flour
• 1 tsp. salt
• 1/4 tsp. baking powder
• 1/3 C. vegetable shortening
• 1/3 C. butter-flavored shortening
• 6 T. cold water
• 2 tsp. vinegar
• Cherry layer:
• 3-3 1/2 C. frozen unsweetened pitted red tart cherries
• 1/2 C. juice drained from cherries
• 1/3 C. plus 1 T. sugar
• 1 T. plus 1 1/2 tsps. quick cooking tapioca
• 1 T. cornstarch
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla
• Cream Cheese Layer:
• 8 oz. cream cheese, softened
• 1/2 C. powdered sugar
• 1/3 C. chopped almonds
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla
• Raspberry layer:
• 1 C. fresh raspberries, drained
• 2 T. sguar
• 1 T. cornstarch
• Topping:
• 1 egg white, lightly beaten
• Granulated Sugar
• Chopped almonds, optional
• Flake coconut, optional

Preparation

Step 1

For Crust:
1. In mixing bowl, combine flour, salt, and baking powder. Cut in shortening with pastry blender until flour is pea sized. Combine water and vinegar. Sprinkle over flour mixture. Toss to form dough. Divide dough in half. On floured board, roll out 1 portion for bottom crust. Place in bottom of 9 inch pie dish. Set aside.

For Chery Layer: Thaw and drain to yield 2-2 1/2 C. fruit and 1/2 C. juice. Combine cherries, 1/3 C. sugar, 1 T. tapioca, 1 1/2 tsp. cornstarch, extract and vanilla. In small saucepan, combine 1/2 C. cherry juice, 1 T. sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch. Cook over low heat, stirring constantly 3-4 minutes. Cool slightly. Pour over cherries. Mix gently to coat cherries.

For Cream Cheese Layer:
1. Combine cream cheese, powdered sugar, almonds, almond extract and vanilla. Beat at medium speed until well blended. Spread on bottom of unbaked pie shell.

For Raspberry Layer:
1. Combine raspberries, sugar and cornstarch. Mix carefully. Spoon over cream cheese layer. Heat oven to 400°F. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Roll out top crust. Cut into 10 strips, 1/2 inch wide. Place 5 strips evenly across filling. Weave remaining strips to make lattice top. Press together and fold edge under. Flute.

For Topping:
1. Brush pastry with egg white. Sprinkle lightly with sugar. Bake in 400°F oven for 15 minutes. Reduce temperature to 350°F. Bake for 40 minutes. Sprinkle with chopped almonds and coconut 5 minutes before end of baking time. Cool before serving.