Ingrients & Directions


2 c Cranberries — fresh or 2 tb Tapioca — quick cooking
Frozen 1/2 ts Almond extract
1 Bag raspberries — 12 oz 1/4 ts Salt
Frozen 1 ea 9 inch pie crust — double
1 1/2 c Sugar

In a bowl, gently stir cranberries, raspberries, sugar, tapioca,
extract and salt. Line plate with bottom pastry; add filling. Top
with a lattice crust. Bake at 375 deg for 15 min.. Reduce heat to 350
deg. and bake 35 to 40 min. more or until bubbly. Yield 8 servings.

Yields
8 servings