Feb 24 2009
Cherry Berry Pie
Cherry Berry Pie
1 tsp salt
1/3 cup shortening
6 Tbsp cold water
1/2 cup juice drained from cherries
1 Tbsp plus 1 1/2 t. quick tapioca
1/2 tsp almond extract
8 oz cream cheese, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup fresh raspberries, drained
1 Tbsp cornstarch
1 egg white, lightly beaten
chopped almonds, optional
2 cups all-purpose flour
1/4 tsp baking powder
1/3 cup butter flavor shortening
2 tsp vinegar
3 cup frozen pitted tart cherries
1/3 cup plus 1 Tbsp. sugar, divided
1 Tbsp cornstarch, divided
1/2 tsp vanilla extract
1/2 cup confectioners sugar
1/3 cup chopped almonds
2 Tbsp granulated sugar
granulated sugar
flaked coconut, optional
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.
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.
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.
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.
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.
