Make the crust.  In a large bowl or the bowl of a food processor, combine flour, sugar, and salt.  Add in the butter and shortening and work into the dough until it takes on a sand like consistency.  Slowly add the water, combining into the dough until it comes together and is pliable, not crumbly.  Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.

When ready to make the pie, preheat the oven to 400 degrees F.  Divide the dough in half and roll one half before fitting it into a deep dish pie pan.  Roll the other half and reserve.  If possible, place both halves back in the refrigerator while you make the filling.

In a large bowl, stir together peaches, raspberries, sugar, tapioca, vodka, ginger, vanilla, and cardamom until well combined.  Spoon filling into the pie pan on top of the bottom crust, leaving as much of the excess liquid behind as possible.  Place the 4 tablespoons of cubed butter around the fruit.

Place the top crust over the fruit and crimp the edges however you wish.  Brush with milk or cream and sprinkle with sugar.  Cut a few slits for steam.  Place pan on a foil lined baking sheet.  It will bubble over.

Bake 15 minutes.  Without opening the oven reduce the temperature to 375 degrees F.  Bake for an additional hour to 1 hour 15 minutes, until the crust is golden brown and the filling is bubbling in the center and around the edges of the pie.  If at any time the pie gets too brown, tent it with foil.

Cool the pie completely before cutting and serving.  Pie may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in a 350 degree F oven for 30-40 minutes.