Cran-Raspberry Pie

Name: Cran-Raspberry Pie
Ingredients: 2 cups chopped fresh or frozen cranberries; 5 cups fresh or frozen unsweetened raspberries, thawed; 1/2 teaspoon almond extract; 1 to 1-1/4 cups sugar; 1/4 cup quick-cooking tapioca; 1/4 teaspoon salt; Pastry for double-crust pie (9 inches)

7 ingredients

3 steps

Ingredients

2 cups chopped fresh or frozen cranberries
5 cups fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon almond extract
1 to 1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Directions

1

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.
2

Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
3

Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.