Ingredients
Dough for double-crust pie2 cups chopped fresh or frozen cranberries5 cups fresh or frozen unsweetened raspberries, thawed1/2 teaspoon almond extract1 cup sugar1/4 cup quick-cooking tapioca1/4 teaspoon saltOptional: Egg wash and coarse sugar
Preparation
Line a 9-in. pie plate with bottom pastry; chill until filling is ready. In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes. Preheat oven to 375°.
Add filling to prepared bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Make a lattice crust; place over filling. Trim, seal and flute edge. Chill 25 minutes or until crust is cold and firm. If desired, brush crust with egg wash and sprinkle with coarse sugar.
Bake on the bottom rack of oven until crust is golden brown and filling is bubbly, about 1-1/4 hours. Cover edges with foil if they begin to get too dark. Cool on a wire rack.
