Cranberry-Raspberry Pie Ingredients:
2 cups chopped fresh or frozen cranberries
1 (12 ounce) package frozen raspberries
1 1/2 cups sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon salt
1 Pastry for double-crust pie (9 inches)
In a bowl, gently stir cranberries, raspberries, sugar,
tapioca, extract and salt.
6 servings
Line pie plate with bottom pastry; add filling. Top with a lattice crust.
Bake at 375 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.
source ladysrecipes
photo credit stockfood.com
