Triple Fruit Pie

• 1 1/4 cups fresh blueberries
• 1 1/4 cups fresh raspberries
• 1 1/4 cups chopped rhubarb
• 1/2 teaspoon almond extract
• 1 1/4 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 (9 inch) pastry for double-crust pie

1. In a large bowl, combine fruits and extract; toss to coat.
2. In another bowl, combine sugar, tapioca, nutmeg and salt.
3. Add to fruit; stir gently.
4. Let stand for 15 minutes.
5. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
6. Stir lemon juice into fruit mixture; spoon into the crust.
7. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
8. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
9. NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.

fresh blueberries, fresh raspberries, rhubarb, almond extract, sugar, tapioca, ground nutmeg, salt, lemon juice, pastry

Taken from www.food.com/recipe/triple-fruit-pie-237083 (may not work)