Ingredients

• 1-1/2  cups  frozen cherries
• 1-1/4  cups  frozen raspberries
•     Cherry juice or cranberry juice cocktail
•     Helen Rushton's Make-Ahead Piecrust (see Recipe Center)
• 1-1/4  cups  sugar
• 3  tablespoons  cornstarch
• 1  tablespoon  quick-cooking tapioca
• 1/4  teaspoon  salt
• 1-1/2  tablespoons  butter
• 1-1/2  teaspoons  lemon juice
• 1/8  teaspoon  almond flavoring

Directions

1. Thaw frozen fruit in a colander over a mixing bowl, reserving juice. Add enough cherry juice or cranberry juice cocktail to equal 1-1/4 cups.

2. Using 2 balls of piecrust dough, roll each ball into a 12-inch circle. Wrap one circle around rolling pin. Unroll onto a 9-inch pie plate. East pastry into pie plate (do not stretch pastry). Trim pastry even with pie plate.

3. In a saucepan, combine sugar, cornstarch, tapioca, and salt. Add the reserved juice. Cook and stir until thickened and bubbly. Stir in butter, lemon juice, and almond flavoring. Add the thawed fruit. Cook and stir for 3 to 5 minutes or until thickened.

4. Pour filling into pastry pie plate. Cut vents into remaining pastry circle. Place circle on top of filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust. Seal; flute edges. Bake in a 425 degree F oven for 15 minutes. Reduce oven to 375 degree F; bake for 20 to 30 minutes. Cool. Makes 8 servings.