Honey Cran-Raspberry Pie

Name: Honey Cran-Raspberry Pie
Ingredients: 1 large egg; 3 to 4 tablespoons ice water; 1 tablespoon cider vinegar; 2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 cup butter-flavored shortening; 1/4 cup lard; 1-1/4 cups plus 2 tablespoons sugar, divided; 5 tablespoons quick-cooking tapioca; 3 cups fresh or frozen cranberries, halved; 2-1/2 cups fresh or frozen unsweetened raspberries, thawed; 1/3 cup honey; 1 teaspoon almond extract; 1/2 teaspoon ground cinnamon; Dairy-free vanilla ice cream, optional

"This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota..."

INGREDIENTS

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1 large egg

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3 to 4 tablespoons ice water

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1 tablespoon cider vinegar

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2 cups all-purpose flour

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3/4 teaspoon salt

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1/2 cup butter-flavored shortening

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1/4 cup lard

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1-1/4 cups plus 2 tablespoons sugar, divided

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5 tablespoons quick-cooking tapioca

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3 cups fresh or frozen cranberries, halved

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2-1/2 cups fresh or frozen unsweetened raspberries, thawed

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1/3 cup honey

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1 teaspoon almond extract

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1/2 teaspoon ground cinnamon

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Dairy-free vanilla ice cream, optional

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