Raspberry Cherry Pie

1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups fresh or frozen unsweetened raspberries
1 cup fresh, frozen or canned tart cherries
1 teaspoon lemon juice

Pastry
3 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1 egg
5 to 6 tablespoons cold water
1 teaspoon white vinegar
1 tablespoon butter

For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball.

Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Place pastry in plate; trim even with edge.

Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative cutouts with water; place on top of pie. Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.