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Classic limousine service in the Greater Birmingham
 
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Recipe info
Category: Dessert
Rating: 0.00
Contributor: richard
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Cran-Raspberry Pie
2 cups chopped fresh or frozen cranberries
5 cups fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon almond extract
1 to 1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

1. In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes.

2. Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

3. Bake at 375 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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