12 oz All-Purpose Flour, sifted
1/2 Teaspoon Ground Cinnamon
3 oz Vegetable Shortening
3 oz Chilled Butter, diced
3 oz Chilled Water
Pinch Salt
4 Cups Chopped Rhubarb
2 Cups Raspberries
3 Tablespoons Honey
1/2 Cup Sugar
3 Tablespoons Whiskey
1 Egg, beaten, for egg wash

Preheat oven to 350F.

Prepare the pastry. Place the flour in a large bowl and stir in the cinnamon and salt. Rub in the butter and shortening with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add the chilled water. Bring the mixture together using a round-bladed knife. Once it has come together, knead for a brief moment and place in a plastic bag and refrigerate for 30 minutes.

In a medium saucepan, add the rhubarb, raspberries, honey, sugar and whiskey. Cook gently over medium heat until the rhubarb is tender but not mushy. Put into a sieve to drain off the liquid. Cool.

Roll out 2/3 of the pastry on a lightly floured surface; line an 8-inch pie pan. Add the cooled fruit mixture. Roll out the remaining pastry for the top. Lift back the edges and apply egg wash to bottom edge. Fold the edges over, trim and crimp. Apply egg wash to the top crust and dust with sugar. Bake for 35 minutes. Cool on a wire rack.