2 1/4 c. flour, sifted
1 tsp. salt
1 tbsp. sugar
3/4 c. shortening
1 egg yolk
2 tsp. almond extract
1/4 c. water

For pastry, cut shortening into flour, salt and sugar. Beat yolk, extract and water. Sprinkle over flour mixture until moist. Roll dough out between 2 sheet of wax paper.

FILLING:

2 c. fresh cranberries, chopped coarsely
1 (10 oz.) pkg. red raspberries, thawed
1 1/2 c. sugar
2 tbsp. quick cooking tapioca
1/4 tsp. salt
1/4 tsp. almond extract

Mix filing ingredients together and place in almond pastry. Bake at 350 degrees until set.