SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Preheat oven to 375 degrees F. On a lightly floured surface, roll one pastry portion to a circle 12 inches in diameter. Transfer pastry to a 9-inch pie tin or plate. Trim pastry even with rim of pie tin, reserving scraps. (Or if using rolled refrigerated unbaked pie crust, roll out pie crust according to package directions.)
2. In a small mixing bowl combine sugar, tapioca, and salt. In a large mixing bowl combine cherries, cranberries, lemon juice, almond extract, and vanilla. Add sugar mixture; toss to coat.* Transfer to prepared pie tin.
3. On a floured surface roll remaining pastry to an 12-inch circle. Cut slits in pastry; place atop filling. Trim to 1/2-inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edge as desired. Combine egg and whipping cream; brush atop pastry. If desired roll reserved pastry scraps and cut small decorations; attach to top of pie crust and brush with egg wash. Place pie on a foil-lined baking sheet.
4. Bake for 1 hour and 20 minutes or until filling is bubbly. If necessary, cover edges of pie with foil to prevent overbrowning. Cool on wire rack.
1. In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.