Unbaked 9" double crust

FILLING:

2 c. canned or frozen blackberries, thawed & drained
1 1/2 c. canned or frozen blueberries, thawed & drained
1/2 c. canned gooseberries, drained
1/8 tsp. almond extract
1/4 c. sugar
3 tbsp. cornstarch

Heat oven to 425 degrees. For filling, combine blackberries, blueberries and gooseberries in large bowl. Add almond extract, sugar and cornstarch. Stir thoroughly. Spoon filling into unbaked pie crust. Cover with top crust. Flute. Cut slits or prick with fork for steam to escape. Bake for 40 minutes or until crust is golden brown. Cool to room temperature.