2 each pastry for 9 pie; unbaked
4 cup raspberries
1/4 cup minute tapioca
3/4 cup sugar
1/4 teaspoon almond extract
1 tablespoon 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.
From Dorothy Flatman's kitchen 1995
