Apple Cherry Pie

Combine flour, 2 tablespoons sugar and salt in large bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add vinegar and 4 tablespoons water, stirring with fork. Add additional ice water, 1 tablespoon at a time, until mixture forms soft dough. Divide dough into thirds. Shape 1 piece into disk; wrap in plastic wrap. Combine remaining 2 pieces dough, forming larger disk; wrap in plastic wrap. Refrigerate 30 minutes .

Preheat oven to 375°F. In small microwavable bowl, combine cherries and apple juice; microwave on HIGH 1-1/2 minutes . Let stand 15 minutes to plump cherries. In large bowl, combine remaining 1/2 cup sugar, cornstarch and cinnamon; mix well. Stir in apples and vanilla.

Coat 9-inch pie plate with nonstick cooking spray. Roll larger disc of dough to 1/8-inch thickness on lightly floured surface. Cut into 12-inch circle. Transfer pastry to prepared pie plate. Spoon apple mixture into pastry. Roll smaller disc of dough to 1/8-inch thickness. Cut dough into 1/2-inch-strips. Place strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.

For glaze, brush pastry with egg white; sprinkle with combined sugar and cinnamon, if desired. Bake 45 to 50 minutes or until apples are tender and crust is golden brown. Cool 30 minutes . Serve warm or at room temperature.