"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CRANBERRY RASPBERRY PIE Recipe

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This recipe for CRANBERRY RASPBERRY PIE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped fresh or frozen cranberries
1 - 12 oz. package frozen raspberries
1 1/2 c. sugar
2 T. quick-cooking tapioca
1/2 t. almond extract
1/4 t. salt
1 Pastry for double-crust pie (9 inches)


Directions:
Directions:
In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a lattice crust.
Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.

 

 

 

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