Ingredients
1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb1/2 teaspoon almond extract1-1/4 cups sugar1/4 cup quick-cooking tapioca1/4 teaspoon ground nutmeg1/4 teaspoon saltPastry for double-crust pie (9 inches)1 tablespoon lemon juice
Preparation
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
