Ingredients

* 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)

Directions

1. 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.
2. Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.

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