From the kitchen of Jennette Little
Chop/ coarsely grind:
2 c cranberries, fresh or frozen (thawed)
Add:
10 oz frozen red raspberries, thawed
1 1/2 c sugar
2 Tbsp quick cooking Tapioca
1/4 tsp almond extract
1/4 tsp salt
Mix together. Set aside.
Make Almond Pie Crust.
Pour filling into pie dish lined with Almond Pie Crust*.
*Do not use all the dough. Save some for the top of the pie.
Cut 1 Tbsp butter into little pieces and dot over filling.
Use remaining pie dough to make a lattice top for the pie.
Bake @ 425, 10 minutes. Reduce heat to 350, 40 minutes or until golden. Filling should be bubbly.
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