Categories: Pies 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
      2 c  All-purpose flour 
      1 t  Salt 
    1/4 t  Baking powder 
    1/3 c  Shortening 
    1/3 c  Butter flavor shortening 
      6 T  Cold water 
      2 t  Vinegar 
 
--------------------------------CHERRY LAYER-------------------------------- 
  3 1/2 c  Frozen unsweetened pitted re 
    1/2 c  Juice drained from cherries 
    1/3 c  Sugar, divided 
      1 T  Sugar, divided 
      1 T  Quick cooking tapioca, divid 
  1 1/2 t  Quick cooking tapioca, divid 
      1 T  Cornstarch,divided 
    1/2 t  Almond extract 
    1/2 t  Vanilla extract 
 
-----------------------------CREAM CHEESE LAYER----------------------------- 
      1 pk 8 oz. cream cheese,softened 
    1/2 c  Confectioners sugar 
    1/2 t  Almond extract 
    1/3 c  Chopped almonds 
    1/2 t  Vanilla extract 
 
------------------------------RASPBERRY LAYER------------------------------ 
      1 c  Fresh raspberries,drained 
      2 T  Granulated sugar 
      1 T  Cornstarch 
 
----------------------------------TOPPING---------------------------------- 
      1 ea Egg white,lightly beaten 
      1 x  Granulated sugar 
      1 x  Chopped almond,optional 
      1 x  Flake coconut,optional 
  
   For Crust: Combine flour,salt and baking powder in a bowl.Cut in 
  shortening and butter flavor shortening with a pastry blender (or 2 
  knives) until the flour is just blended in to form pea size 
  chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. 
   at a time.Toss lightly with a fork until dough forms a ball.Divide 
  dough in half.Press between hands to form two 5 to 6" pancakes. 
   Flour rolling surface and pin lightly.Roll dough for bottom crust 
  into a circle.Trim 1" larger than upside down 9" pie plate.Loosen 
  dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim 
  edge even with pie plate. 
   For  Cherry Layer:  Thaw and drain enough berries to yield 2 to 2 1/2 
  cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated 
  sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and 
  vanilla extract in a large bowl.Combine 1/2  cup cherry juice,1 tbsp. 
   granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a 
  small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 
  minutes.Cool slightly.Pour over cherries.Mix gently until cherries 
  are coated.Set aside. 
   For Cream Cheese Layer: Combine cream cheese,confectioners sugar, 
  almonds,almond extract and vanilla extract in a medium bowl.Beat at 
  medium speed of electric mixer until well blended.Spread on bottom of 
  unbaked pie shell. 
   For Raspberry Layer: Combine raspberries,granulated sugar and 
  cornstarch.Mix carefully.Spoon over cream cheese layer.If desired 
  place raspberry mixture in a saucepan.Cook,briefly,until 
  thickened.Cool until slightly warm before spooning over cream cheese 
  layer. 
   Heat oven to 400 degrees.Spoon cherry mixture over raspberries. 
   Moisten pastry edge with water.Roll top crust same as the bottom.Cut 
  into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every 
  other strip back.Lay first strip across in opposite 
  direction.Continue in this pattern,folding back every other strip 
  each time you add cross strip.Trim ends of lattice strips even with 
  crust.Press together.Fold edge under.Flute. 
   For Topping: Brush pastry with egg white.Sprinkle lightly with 
  granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature 
  to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and 
  flaked coconut 5 minutes before end of baking time, if desired.Cool 
  until barely warm or to room temperature before serving.Makes one 9" 
  pie. 
   Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press 
  additional cherries through a sieve or colander to obtain 1/2 cup of 
  juice.