Deep-dish raspberry and black cherry pie - bon appetit

8 servings

Ingredients

Quantity Ingredient
2 cups Unbleached all purpose flour
¼ teaspoon Salt
½ cup Chilled solid vegetable shortening, cut into pieces
¼ cup (1/2 stick) chilled unsalted butter, cut into pieces
⅓ cup (about) ice water
2 pounds Sweet dark cherries, pitted or 2 1/2 lb pitted frozen, thawed, drained
3 1/2-pint baskets fresh raspberries
1 cup Sugar
⅓ cup Unbleached all purpose flour
3 tablespoons Fresh lemon juice
2 teaspoons Vanilla extract
½ teaspoon Ground cinnamon
1 Egg, beaten with 1 T water (glaze)
2 teaspoons Sugar
Vanilla ice cream

Directions

CRUST

FILLING

FOR CRUST: Blend flour and salt in proccssor. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal. With machine running, add water 1 T at a time until dough begins to clump together. Gather dough into ball; flatten to rectangle. Wrap in plastic; chill at least 30 minutes.

FOR FILLING: Position rack in top third of oven and preheat to 400F.

Mix first 7 ingredients in 13x9x2-inch glass baking dish. Let stand 20 minutes.

Roll out dough on floured surface to 14x10-inch rectangle. Transfer dough to top of fruit. Fold edges under. Using fork, crimp edges decoratively. Bake pie 15 minutes. Brush crust with glaze; sprinkle with 2 t sugar. Reduce temperature to 375'F and bake pie until crust is golden and filling bubbles, about 40 minutes. Cool on rack 30 minutes. Serve warm with ice cream.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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