Apple Cranberry Raspberry Pie

Ingredients

• 0.3 tsp almond extract 
• 2 cups cranberries fresh coarsely chopped
• 1 large eggs 
• 3 cups granny smith apples cored peeled chopped ( 3 medium)
• 0.5 tsp ground cinnamon 
• 8 servings pie crust double crust classic crisco®
• 3 tbsps quick-cooking tapioca 
• 10 oz pack raspberries frozen dry thawed
• 0.3 tsp salt 
• 1.5 cups sugar 
• 8 servings sugar 
• 1 tbsp water 

Equipment

• bowl
• oven
• aluminum foil

Directions

1. PREPARE recipe for double crust pie.
2. Roll out dough for bottom crust.
3. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake. HEAT oven to 375 degrees F.
4. COMBINE apples, cranberries and raspberries in large bowl.
5. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl.
6. Add to fruit mixture; toss well. Spoon filling into unbaked crust.
7. ROLL out dough for top crust.
8. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges.
9. Cut slits in top crust or prick with fork to allow steam to escape.
10. BEAT egg with 1 tablespoon water.
11. Brush on surface of pie.
12. Sprinkle with sugar. Cover edge with foil to prevent over-browning.
13. Bake 25 minutes.
14. Remove foil.
15. Bake an additional 25 to 35 minutes or until filling in center is bubbly.
16. Serve warm.