Home-Style Cran-Raspberry Pie

• 2-1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 cup shortening
• 1 egg yolk, lightly beaten
• 4 to 5 tablespoons cold water
• 1 teaspoon almond extract
• 2-1/4 cups fresh or frozen cranberries, thawed and coarsely chopped
• 2-1/4 cups fresh or frozen raspberries
• 1-1/4 cups plus 1 tablespoon sugar, divided
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon almond extract
• 2 tablespoons butter
• 1 egg white, lightly beaten

1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl, combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.
3. In a large bowl, combine the cranberries, raspberries, 1-1/4 cups sugar, tapioca and extract; stir gently and let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar.
4. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 30-35 minutes longer or until crust is golden brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving.

flour, sugar, salt, shortening, egg yolk, cold water, almond, frozen cranberries, frozen raspberries, sugar, tapioca, almond extract, butter, egg

Taken from www.tasteofhome.com/recipes/home-style-cran-raspberry-pie/ (may not work)