Apple Cranberry Raspberry Pie

This is my second most request pie.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups sugar
• 3  tablespoons quick-cooking tapioca
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  almond extract
• 2  cups granny smith apples, peeled, cored and chopped
• 2  cups cranberries, coarsely chopped
• 1 (10 ounce) package frozen raspberries, thawed
• 1 (9 inch)  double crust pie crusts

Directions

1. Preheat oven to 375 degrees.
2. Roll out bottom crust and place in a pie plate.
3. In a small bowl mix together first 5 ingredients.
4. Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
5. Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
6. Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.