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CRANBERRY RASPBERRY PIE 
2 c. cranberries, fresh or frozen & thawed
1 (10 oz.) pkg. frozen red raspberries, thawed
1 1/2 c. sugar
1/4 tsp. salt
2 tbsp. quick cooking tapioca
1/4 tsp. almond extract
Almond Pastry (follows)
1 tbsp. butter

Chop or coarsely grind cranberries. Combine with raspberries, sugar, salt, tapioca and almond extract; mix well. Spoon into pastry-lined pie plate. Dot with butter. Roll out remaining dough cut in 1/2 inch strips. Interlace strips in cross-cross lattice fashion over filling to make lattice top. Trim strips even with pie edge. Turn bottom crust up over ends of strips. Press to seal edges. Flute.

Bake in 425 degree oven for 16 minutes. Then reduce to 350 degrees and bake 40 minutes. Cool on rack.

Almond Pastry: Sift together 2 1/4 cups flour, 1 teaspoon salt and 1 tablespoon sugar. Cut in 3/4 cup shortening until mixture resembles fine crumbs. Beat together 1 egg yolk, 2 teaspoons almond extract and 1/4 cup water. Sprinkle over flour mixture. Toss with fork to make soft dough. Divide dough in half; form each into a ball. Flatten half of dough on lightly floured surface. Roll to about 1/2 inch thick and line plate.

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