Cherries and rasperries are plentiful this year, so try this recipe for cherry-berry pie

Both the cherries and the raspberries are ready to use, so here is a recipe that will be a hit with family and friends. I have included the ingredient list for both a 9-inch and an 11-inch pie. I have also attached my recipe for a no-fail pie crust. Hang onto it as I will be having other pie recipes.

Cherry-Berry Pie

9-inch pie

2 cups cherries

10 ounces berries

1?cup cherry juice

1 tsp almond extract

3 T tapioca

1 T butter

11-inch pie

4 cups cherries

10 ounces berries

1?cup cherry juice

1/4 tsp almond extract

1 c sugar

6 T tapioca

2 T butter

Combine cherries, berries, juice, almond extract, sugars and tapioca. Let stand 30 minutes so that the tapioca can absorb the liquid. You can just put the tapioca into the juice and let it stand. Pour into pastry lined pie pan, dot with butter. Adjust top crust, flute edge. Bake at 450 degrees F for 15 minutes, then at 350 degrees F for 30 minutes.

When preparing your pastry for pie avoid over mixing the dough or crust will be tough.

Chilled dough handles more easily than dough at room temperature. Use ice water in your recipe then refrigerate your dough ball at least one hour before rolling out. You will come out with a flaky crust.

No-Fail Pie Crust (9-inch)

½ cup unbleached white flour

½ cup whole wheat flour

½ tsp salt

1/3 cup butter, very cold

3 T ice water (I usually put ice in a measuring cup and use the water from that)

Sift together flours and salt. Cut in butter with a pastry blender, until it’s the size of small peas.

Sprinkle water over mixture. Toss quickly with a fork, until particles stick together. Form into a smooth ball. Do not overwork the dough because you want the butter to remain in small pieces. This is what makes a flaky crust.

Wrap dough in waxed paper and chill one hour in refrigerator.

Lightly roll pastry into circle one inch larger than the pie plate.

Lift loosely into pie plate. Pat out air. Put in filling and bake according to pie directions.

Double the recipe for covered pie.