From worldwide ward cookbook -This recipe was submitted by Katherine Hinkley from Sheridan, Wyoming. It is in the Secret Recipes cookbook. Katherine says, “This is a family recipe which has won several prizes including 1st place at the Utah State Fair in 2005. Our family doesn’t see a holiday without this pie. It takes some effort to make but trust me it’s worth it, especially served with a big scoop of vanilla ice cream.”
2 C. flour, plus a little extra for rolling the dough
1 tsp. salt
1 Tbsp. sugar
3/4 C. butter flavored shortening
1/4 C. ice water
1 Tbsp. vinegar
1 10-oz. pkg. frozen raspberries, thawed and drained, juice reserved
2 C. pitted frozen cherries, thawed and drained, juice reserved
4 Tbsp. cornstarch
1 C. sugar
dash of salt
1/2 tsp. almond extract
1/2 tsp. ground orange zest
1 Tbsp. unsalted butter, chilledPreheat oven to 425 degrees. To make crust, sift flour, salt, and sugar into a large mixing bowl. Cut in shortening with pastry blender or fork. Whisk together ice water, egg and vinegar. Sprinkle egg mixture 1 Tbsp. at a time onto flour mixture while fluffing with fork. Cover and chill.
To make filling, place reserved juices in a 2 cup measure. Add enough water to make 1 1/2 cups and pour into a medium-size sauce pan. Add cornstarch, sugar and salt. Stir to dissolve. Heat and stir until mixture thickens and turns clear. Add raspberries, cherries, almond extract, orange zest and cinnamon. Stir gently and remove from heat. Divide chilled pastry dough in half. Roll out one half onto slightly floured surface forming a circle large enough to line a 9-inch pie plate. Place rolled dough in pie plate. Pour in filling and dot with butter. Roll out remaining pastry and place over top of pie. Trim excess dough from the rim and crimp the edges all the way around the plate. Bake 35-45 minutes, or until crust is golden brown. TIP: For golden glossy crusts brush surface of dough with a mixture of one egg white and 1 Tbsp. of cold water beaten together. 8 servings.