Apple Raspberry Pie

Directions

1. In a large bowl, whisk together flour and salt. Cream together the shortening and butter. With a pastry blender, cut half the shortening mixture into the flour mixture until it resembles coarse cornmeal. Then cut the remaining half into the dough until it is pea sized.
2.  Sprinkle the dough with 4 tablespoons of water. Kneed lightly into the dough. If more water is needed to hold the ingredients together add it 1 teaspoon at a time.
3. Roll out on a lightly floured surface. Lay pie plate upside down on dough and cut around it with a 1 inch boarder. The rest of the dough should be cut into 1 inch strips for the lattice. The dough may have to be rerolled.

4.      Preheat oven to 375 degrees. In a large bowl, mix together the sugar, tapioca and cinnamon. Add the berries and apples and toss lightly. Let stand for 20 minutes

5.     Spoon filling into pastry-lined pie plate. Dot with the butter.

6. Moisten the edge of the dough with water and lay lattice work on top. Trim and crimp edge. Cover edge with strips of foil to prevent over-browning.

7.   Bake in a preheated oven for 25 minutes. Remove foil and continue baking for 20 to 25 minutes, until crust is browned. Cool on a wire rack.