Ingredients

• 3 cups all-purpose flour
• 1.25 cups cold lard
• 5 tablespoons ice water
• 1 large egg
• 1 teaspoon white vinegar
• 1 teaspoon salt

Instructions

1. 1 Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
2. 2 Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
4. 4 Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to the pie plate. Moisten rim of bottom crust with water. Starting with longest strips, lay 2 in an 'X' in center of pie. Alternate horizontal and vertical strips, weaving in a lattice pattern. Use shortest strips for edges. Fold edge strips under rim of bottom crust. Flute crust edges.
5. 5 Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
6. 6 Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.

Nutrition per serving