I can’t take credit for this pie recipe but I can’t get the recipe to come up on the familycircle.com website so I’m going to post it for you to try. When I got the magazine it was on the cover and Avery said…’I wish you had the recipe for that so you could make it’. Well buddy was in luck because the recipe was in the magazine;) I finally got time to try it and it is so delicious!
PIECRUST: (can be substituted with refrigerated pie crust, if desired)
2 1/2 c flour
1 tsp salt
1/2 c (1 stick) cold butter, cut into small pieces (just realized I missed this ingredient…might have been even better)
1/2 solid vegetable shortening, chilled
6 to 8 Tbsp ice water
3/4 c plus 2 tsp sugar
1/3 c quick-cook tapioca
1 T cornstarch
1/4 tsp salt
1 1/2 c cranberry juice blend
3 c pitted fresh sweet cherries (or 16-oz pkg frozen pitted sweet cherries, thawed 1 hr)
1 1/2 c fresh raspberries (6-oz container)
1 egg yolk, whisked with 2 T water
1. Make PIECRUST. Whisk flour and salt together in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 T at a time, over mixture, incorporating with a fork until pastry is moist enough to hold together. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
2. Heat oven to 400 degrees. Roll one crust out to a 12-inch circle. Gently transfer to a 9-inch pie plate. Prepare FILLING. In medium-size saucepan, combine 3/4 c of the sugar, the tapioca, cornstarch and salt. Whisk to blend. Add juice and stir until smooth. Cook, stirring, for 5 minutes, until thickened and bubbly. Remove from heat and stir in cherries and raspberries.
3. Roll out remaining crust to a 12-inch circle. With a pastry cutter or pizza wheel, cut into 1-inch strips. Transfer pie filling to pastry-lined pie plate. Weave pastry into a lattice, alternating strips over and under each other. Fold edges under; crimp together. Brush pastry with egg yolk-water mixture, then sprinkle with remaining 2 tsp sugar.