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
In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes.
Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes.
Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.