Filling:
1 1/2 c. raspberries
3 c. cranberries
1/2 c. chopped walnuts
1/4 c. quick-cooking tapioca
1 1/4 c. sugar
1/2 tsp. almond extract
In a large bowl combine all the ingredients for the filling. Pour filling into pastry lined pie plate. Top with second crust; flute edges and make slits on top to allow steam to escape. Cover edges with foil and bake in a 375-degree oven for 30 minutes. Remove foil and bake for 20 to 30 minutes longer or until top crust is golden and filling is bubbling under slits in crust. Makes 8 servings.
