“This is a delicious tart cherry-berry pie from Taste of Home.”
1hr 20mins

Ingredients Nutrition


  1. For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries (drained) and lemon juice; toss to coat. Let stand for 15 minutes.
  2. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball.
  3. Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Place pastry in plate, trim even with edge.
  4. Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative cutouts from scraps, if desired. Place top crust over filling. Trim, seal and flute edges.
  5. Cut slits in pastry. Brush cutouts with water; place on top of pie. Cover edges loosely with foil. Bake at 350 degrees F for 60-70 minutes or until golden brown.
  6. Cool on a wire rack. Store in refrigerator.

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