Cherry-Berry Pie

1 pie pastry
4 Tbs. quick-cooking tapioca
1/8 tsp. salt
1 cup white sugar
2 cups pitted cherries
2 cups raspberries or blackberries
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 1/2 Tbs. butter

Pie Pastry:
2 cups all-purpose flour
1 Tbs. sugar
1/2 tsp. salt
12 Tbs. unsalted butter
6 Tbs. heavy cream*

Combine flour, sugar and salt. Cut the butter into flour mixture until a coarse meal is formed. Add the cream and mix until a smooth dough is formed. (May be used immediately or wrapped and refrigerated up to 2 days).

Makes enough pastry for a double crust 9-inch pie.

*5 Tbs. ice water plus 1 Tbs. lemon juice may be substituted for the cream.

Cherry-Berry Pie:
Preheat oven to 400 degrees F. Roll dough out to make a top and bottom crust. Place bottom crust in pie pan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries, berries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet, in case of drips.

Bake for 50 minutes in the preheated oven, until golden brown.
(Louise Fiszer)