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>