Apple Cranberry Raspberry Crunch

• pastry for a double crust (9-inch)
• 2 cups granny smith apples, peeled, chopped (about 2 medium)
• 2 cups cranberries, coarsely chopped
• 1 (10 ounce) packagefrozen dry pack raspberries, thawed
• 1 12 cups sugar
• 3 tablespoons quick-cooking tapioca
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 14 teaspoon almond extract
• half-and-half or milk
• sugar

1. Heat oven to 375F.
2. In a large bowl, combine apples, cranberries and raspberries.
3. In a small bowl, combine sugar, tapioca, cinnamon, salt and almond extract; add to fruit mixture and toss well.
4. Spoon into unbaked pie crust.
5. Fold edge under.
6. Cover with top crust.
7. Fold top edge under bottom crust; flute.
8. Cut slits or design in top crust or prick with fork for steam to escape.
9. Brush crust with half-and-half.
10. Sprinkle with sugar.
11. Cover edge with foil to prevent over browning.
12. Bake 25 minutes.
13. Remove foil.
14. Bake an additional 25-35 minutes or until filling in center is bubbly.
15. Cool until barely warm or room temperature before serving.

pastry, granny smith apples, cranberries, pack raspberries, sugar, quickcooking tapioca, ground cinnamon, salt, almond, milk, sugar

Taken from www.food.com/recipe/apple-cranberry-raspberry-crunch-419772 (may not work)