Raspberry Cherry Pie

I made this pie at Mama's special request for her birthday yesterday.  I've never made a cherry pie before and was really nervous about how it would turn out.  Everyone really enjoyed it, though, so I thought that I'd share the recipe.

Ingredients:

Crust: (This is my favorite crust, but feel free to use your own recipe.)

3 C flour
1 C (2 sticks) butter
6-8 Tbsp very cold ice water

Filling: 

1 1/2 C sugar
3 Tbsp quick-cooking tapioca
2 C fresh raspberries, or thawed frozen unsweetened raspberries
1 C fresh, frozen or canned pitted tart red cherries
1 tsp lemon juice

(Below are the measurements that I used.  I have a large, deep pie plate and this filled it just to the top.)
2 C sugar
6 Tbsp quick-cooking tapioca
2 C fresh raspberries
2 15 oz cans pitted tart red cherries, drained
1 tsp lemon juice

Directions:

For crust:

Mix together flour and butter with pastry blender (I prefer to use my hands) until the mixture resembles coarse crumbs.  Mix in the water until the dough forms a ball.  Do not work with the dough more than needed.  Refrigerate for 20-30 minutes.

For the filling:

While the crust is refrigerating, in a bowl combine sugar and tapioca.  Add the raspberries, cherries and lemon juice.  Toss to coat.  Let stand for 15-20 minutes. 

Remove crust from refrigerator.  Divide the dough into 2 equal pieces.  On a lightly floured surface, roll out 1/2 of the dough to fit into a 9 inch pie plate.  Trim the crust even with the edge.  Spoon the filling into the crust.  Dot with butter.  Roll out the remaining dough to fit the top of pie. Make decorative cutouts if desired.  I used cookie cutters for this pie.  

Bake at 350 degrees for 60-70 minutes or until golden brown.  Cool on a wire rack.  Store in the refrigerator.

ENJOY!