Cherry Berry Pie

C
2 c All-purpose flour 1/3 c Butter flavor shortening
1 ts Salt 6 tb Cold water
1/4 ts Baking powder 2 ts Vinegar
1/3 c Shortening

~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