Ingredients

12-inch Dutch oven
Charcoal: 22 on top, 8 bottom with Volcano; or 14 on bottom with regular Dutch oven
Flaky pie crust:
4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 2/3 cups butter-flavor or plain Crisco shortening
3/4 cup cold water (start with 1/2 cup and add as needed)
1 medium egg
Egg wash:
1 medium egg
1 teaspoon water

To mix by hand, combine flour, salt, sugar and baking powder in a bowl and mix well, using a pastry blender or your fingertips. Cut the shortening into the dry ingredients as quickly as possible until the mixture resembles coarse bread crumbs. Mix 1/2 cup of the water and the egg and sprinkle over the mixture. Combine with a fork or your fingertips, just until the dough holds together. If the dough seems too crumbly, add more ice water, 1 tablespoon at a time.
Turn half the mixture onto a sheet of parchment paper or waxed paper. Gather into a ball and press into a thick disk, about 5 inches in diameter. Bring the paper around to enclose the dough and refrigerate for about 15 minutes to relax the dough for a more tender crust. Do the same with the other half.
Roll dough in short strokes starting the middle of disk, and rolling out toward edge. Sprinkle more flour under dough and on rolling pin to prevent sticking. Continue to roll and rotate dough, 2-3 times or more. Take half of dough and press into the bottom and halfway up the sides of a 12-inch Dutch oven.

Filling:
4 cups fresh or frozen raspberries
12-ounce can crushed pineapple
1 cup granulated sugar
1/2 cup brown sugar
6 tablespoons quick-cooking tapioca or Pie Tone or Clear Gel thickening agent (which can be bought at specialty cooking stores)
6 Granny Smith apples
2 cups frozen or fresh blackberries
1/4 cup Grand Marnier (or orange juice)
1/2 cup raspberry preserves
1 teaspoon almond extract

Directions

Drain thawed berries and pineapple well, reserving juices. Mix berries and pineapple, adding 2 tablespoons of the pineapple juice, and 1/4 cup raspberry juice back in to the mixture. Gradually add the quick-cooking tapioca. Peel and slice apples. Add to the raspberries/pineapple mixture. Add Grand Marnier or orange juice and raspberry preserves. Pour mixture into pie crust and spread evenly. Roll top crust, cut vents or use a template on top to allow steam to escape. Use water to seal the seams of the crust. Trim the crust as desired. Mix the egg and water and brush the top of the pie with egg wash.

Bake for 55-60 minutes, rotating the oven and lid every 15 minutes to avoid hot spots. When pie is golden brown, remove coals. Either turn out onto lid or leave inside Dutch oven. If using a Volcano cooker, use 7-8 coals on bottom and 22 on top. Garnish with sliced apples, mint leaves and berries. Dip berries in yogurt and then sugar. Serves 10-12. — Rosa Sanchez, Clearfield.