Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/4 cups fresh blueberries -- raspberries and -- chopped rhubarb*

  3. 1/2 teaspoon almond extract

  4. 1 1/4 cups sugar

  5. 1/4 cup quick-cooking tapioca

  6. 1/4 teaspoon ground nutmeg

  7. 1/4 teaspoon salt

  8. 1 tablespoon lemon luice

  9. pastry for double-crust pie -- (9 inches)

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine fruits and ex- tract; toss to coat. In another bowl, com- bine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bot- tom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 4000 for 20 minutes. Re- duce heat to 3500; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. *Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before usin


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