Apple Cranberry Raspberry Pie

Prep time: 25 minutes
Bake time: 50 minutes
Yield: Makes 1 9-inch double crust pie

Ingredients:

CRUST
9-inch double Classic Crisco Pie Crust

FILLING
3 cups peeled, chopped Granny Smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 pkg. (10 ounces) frozen dry pack raspberries, thawed
1 1/2 cups sugar
3 tbsps. quick-cooking tapioca
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. almond extract
1 large egg
1 tbsp. water
Sugar

Preparation Directions:

1. Heat oven to 375°F.

2. Combine apples, cranberries and raspberries in a large mixing bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in a small bowl. Add to fruit mixture and toss well.

3. Roll out half of the pastry dough fitting it into a 9-inch pie pan. Spoon filling into unbaked crust. Roll out remaining dough. Place top crust over filling. Fold top edge under bottom crust. Flute. Cut slits or prick top crust.

4. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over-browning. Bake 25 minutes. Remove foil. Bake an additional 25 to 35 minutes or until filling in center is bubbly. Serve warm.