2 ea Pastry for 9" pie; unbaked
4 c Raspberries
1/4 c Minute tapioca
3/4 c Sugar
1/4 ts Almond extract
1 tb Lemon juice
Preheat oven to 400 degrees F.
Mix fruit, tapioca, sugar, lemon juice and extract in
a bowl. Let stand 15 minutes. Fill pastry lined 9 inch
pie plate with fruit mixture. Cover pie with top
crust; seal and flute edge. Cut several slits in top
to permit steam to escape. Bake 1 hour or until juices
form bubbles that burst slowly. Cool.
