Cranberry-Raspberry Pie

On a lightly floured surface, roll out half of the pastry dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin; unroll onto 9-inch pie plate. Ease pastry into a pie plate, being careful not to stretch the pastry.

Roll the remaining dough as directed for top crust. Cut slits or star shapes into the top crust to let steam escape.

In a large bowl, combine the undrained raspberries and the tapioca. Add the cranberries, the 2-1/4 cups sugar, and the almond extract. Stir the mixture until well mixed. Let stand at room temperature for 15 minutes.

Pour fruit into pastry-lined pie plate. Trim pastry even with rim of pie plate. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Brush with milk.

Roll out dough scraps. With a small star-shaped cookie cutter, cut stars from pastry. Arrange on top crust so that each piece will have stars. Brush cutouts with milk. Sprinkle top with sugar. Cover edges with foil.

Bake in a 375 degree F oven for 30 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden and juices are clear. Serve with ice cream or sweetened whipped cream, if you like. Makes 8 servings.