Evette Rahman Cherry category Cherry Berry Double Crust Crumb Pie Serves 8 Crust 3c flour 3T sugar 1 1/2t salt 3/4t baking powder 1/2c Crisco Shortening 1/2c unsalted butter, cold, cubed 1/2c heavy cream 1 1/2T vinegar 1 1/2T oil 1 egg beaten with 1T cream sugar for sprinkling Filling 1c tart cherry juice 1t lemon juice 1/8c minute tapioca 2T salted butter 1/4 t pure almond extract 3c fresh pitted dark sweet cherries, divided 2c fresh blueberries, divided 1 1/8c sugar 1/8c cornstarch Topping 1/2c flour 1/4c packed light brown sugar 1/8t ground cinnamon pinch salt 1/4c unsalted butter, cold, cubed 1-2Tsliced blanched almonds Mix first 4 ingredients for crust. Cut in shortening and butter. Stir together oil, vinegar and cream. Add by tossing with flour. Knead briefly. Form into 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour. In saucepan over medium heat, reduce tart cherry juice and lemon juice to 1/2c. Stir in tapioca. Add in 1c cherries and 1/2c blueberries. Cook until thickened. Remove from heat and stir in butter and almond extract. Place remaining fruit in large bowl. Add in cook fruit and stir to coat well. Mix together sugar and cornstarch. Add to fruit to coat thoroughly. Preheat oven to 400. Roll out 1 disk of dough on a lightly floured surface and place in a deep dish pie plate. Add fruit. Roll out remaining disk of dough and cut into strips to cover pie, leaving spaces between strips, such as in a lattice design. Crimp edges. Brush with egg wash and sprinkle with sugar. Bake for 25 minutes. Reduce heat to 375. Bake for 15 minutes. Sprinkle with *crumb topping and almonds. Bake for an additional 15-20 minutes or until bubbly and golden. Cover edges with pie shield or aluminum foil during baking, if needed, to prevent excess browning. Place on rack to cool completely before serving. *To make crumb topping: stir together flour, sugar, cinnamon, and salt. Cut in butter and combine well until all crumbs form. Refrigerate until use.