Ingredients Jump to Instructions ↓

  1. 2-1/4 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 1 teaspoon salt

  4. 3/4 cup shortening

  5. 1 egg yolk, beaten

  6. 4 to 5 tablespoons cold water

  7. 1 teaspoon almond extract FILLING:

  8. 2-1/4 cups fresh or frozen cranberries, thawed and coarsely chopped

  9. 2-1/4 cups fresh or frozen raspberries

  10. 1-1/4 cups plus 1 tablespoon sugar, divided

  11. 2 tablespoons quick-cooking tapioca

  12. 1/4 teaspoon almond extract

  13. 2 tablespoons butter

  14. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl, combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. In a large bowl, combine the cranberries, raspberries, 1-1/4 cups sugar, tapioca and extract; stir gently and let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving. Yield: 8 servings.


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