Cran-Raspberry Pie

Directions

1. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim of plate. Chill until filling is ready.
2. In a large bowl, combine cranberries, raspberries and extract. In another bowl, combine sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes. Preheat oven to 375°.
3. 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.
4. Bake on the bottom rack of oven until crust is golden brown and filling is bubbly, about 1-1/4 hours. Cover edge with foil if it begins to get too dark. Cool on a wire rack.