-CRUST-
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
-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 ea Egg white,lightly beaten
1 x Granulated sugar
1 x Chopped almond,optional
1 x 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.
Yields
8 Servings