Instructions:

Yield: 1 recipe

2 ea Pastry for 9" pie; unbaked
4 cup Raspberries
1/4 cup Minute tapioca
3/4 cup Sugar
1/4 tsp Almond extract
1 tbsp Lemon juice

Preheat oven to 400 degrees F.

Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool.