2 cups fresh cranberries
6 cups fresh raspberries
1 tsp. almond extract
1 and 1/4 cups sugar
1/4 cup tapioca
2 tbsp. milk
Pastry for double-crust pie (from scratch or refrigerated store-bought).

In a large bowl, combine the pre-washed berries. Combine sugar, tapioca and extract and add to berries. Mix gently but thoroughly, to coat all the berries. Line pie pan with bottom crust, fill with berry mixture. Roll top crust to create lattice top. Brush top crust with milk and sprinkle sugar over milk glaze.

Bake in a 375 degree oven for 45 minutes, until crust is golden and fruit is bubbly.