Cran-Raspberry Pie

Directions

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