"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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