- 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. 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.