Raspberry Rhubarb Pie

• 1 1/2 cups frozen rhubarb, thawed, drained
• 3/4 cup frozen raspberries, thawed, undrained
• 1/2 cup applesauce
• 1 1/3 cups brown sugar, firmly packed
• 1/4 cup cornstarch
• 1 tablespoon tapioca
• 1 teaspoon almond extract
• 1 tablespoon butter
• pastry for double-crust pie

1. Preheat oven to 425u0b0F.
2. Line a small, 8-inch pie tin with one of the pastry crusts.
3. Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
4. Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
5. Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
6. OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
7. I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.

frozen rhubarb, frozen raspberries, applesauce, brown sugar, cornstarch, tapioca, almond, butter, pastry

Taken from www.food.com/recipe/raspberry-rhubarb-pie-290884 (may not work)