Cherry-Raspberry Pie

Ingredients

• cup sall-purpose flour
• 1/4 cup scold lard
• tablespoon sice water
• large egg
• teaspoon white vinegar
• teaspoon salt
• 1/2 cup swhite sugar
• tablespoon squick-cooking tapioca
• cup sfresh raspberries
• cup sfresh tart cherries, pitted
• teaspoon fresh lemon juice
• 1/4 teaspoon almond extra ct
• large egg, beaten
• teaspoon sheavy cream
• tablespoon coarse sugar, or to taste

Instructions

1. Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
2. Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch glass pie plate.
4. Roll out one pastry to fit the pie plate.
5. Place bottom crust in the pie plate.
6. Roll remaining dough into a 10 inch circle and cut into 1/2 inch strips.
7. Add filling to the pie plate.
8. Moisten rim of bottom crust with water.
9. Starting with longest strips, lay 2 in an 'X' in center of pie.
10. Alternate horizontal and vertical strips, weaving in a lattice pattern.
11. Use shortest strips for edges.
12. Fold edge strips under rim of bottom crust.
13. Flute crust edges.
14. Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
15. Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.