1 x ————-c————– 2 c All-purpose flour
1 ts Salt 1/4 ts Baking powder
1/3 c Shortening 1/3 c Butter flavor shortening
6 tb Cold water 2 ts Vinegar
1 x ———-cherry l———- 3 c Frozen pitted tart cherries
1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided
1 tb Plus 1 1/2 t. quick tapioca 1 tb Cornstarch,divided
1/2 ts Almond extract 1/2 ts Vanilla extract
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 1 x ——–raspberry l———
1 c Fresh raspberries,drained 2 tb Granulated sugar
1 tb Cornstarch 1 x ————-t————–
1 ea Egg white,lightly beaten 1 x Granulated sugar
1 x Almonds chopped,optional 1 x Flake coconut,optional
~Cream Cheese Layer
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.
Yields
6 servings