Deep-dish Raspberry And Black Cherry Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 cup chilled crisco, cut into pieces
• 1/4 cup chilled butter, cut into pieces
• 1/3 cup ice water
• 2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
• 3 (1/2 pint) packages fresh raspberries
• 1 cup sugar
• 1/3 cup flour
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten with
• 1 tablespoon water
• 2 teaspoons sugar
• premium vanilla ice cream

Recipe

• 1 for crust: blend flour and salt in processor.
• 2 using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
• 3 with machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
• 4 gather dough into ball; flatten into rectangle.
• 5 wrap in plastic; chill atleast 30 minutes.
• 6 for filling: position rack in top third of oven and preheat to 400f.
• 7 mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
• 8 let stand 20 minutes.
• 9 roll out dough on floured surface to 14 x 10-inch rectangle.
• 10 transfer dough to top of fruit.
• 11 fold edges under.
• 12 using fork, crimp edges decoratively.
• 13 bake pie 15 minutes.
• 14 brush crust with egg glaze and sprinkle with 2 tsps sugar.
• 15 reduce oven temperature to 375f and bake pie until crust is golden and filling bubbles, about 40 minutes.
• 16 cool on rack 30 minutes.
• 17 serve warm with ice cream.