Yield:
6 to 8 servingsIngredients
2 cups sliced fresh peaches
2 cups fresh raspberries
1 cup sugar
1 tablespoon lemon juice
2 to 4 tablespoons quick-cooking tapioca (depending on juiciness of fruit)
Crust
2 cups flour
1 teaspoon salt
1 cup butter-flavored shortening
4 to 6 tablespoons ice water
Instructions
Meanwhile, make the crust. Preheat the oven to 400 degrees F.
Place the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Gradually add the ice water, 1 tablespoon at a time. Gently toss the flour with a fork to dampen. Gather the dough into a ball and chill for 10 minutes. Divide the dough in half.
Roll out one half on a floured surface and line a 9-inch pie plate with it. Pour the filling into the crust. Roll out the remaining dough and cut into 3/4-inch-wide strips. Twist each strip and lay it on top of the filling.
Bake for 1 hour, or until golden brown.
