| RECIPE METHOD
In a large mixing bowl combine sugar and flour. Add raspberries,
cherries, and almond extract. Toss gently till fruit is coated.
(If using frozen fruit, let stand for 15 to 30 minutes, or till
fruit is partially thawed but still icy.)
Prepare and roll out pastry as directed. Line a 9-inch pie plate
with half of the pastry. Stir filling; transfer to pastry-lined
pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut
top crust as directed for a woven lattice. Trim, seal, and crimp
edge of pastry. To prevent overbrowning, cover edge of pie with
foil. Bake in a preheated 375 degrees oven 25 minutes for fresh
fruit (50 minutes for frozen fruit). Remove foil and bake 20 to
25 minutes more for fresh fruit (20 to 30 minutes for frozen), or
till top is golden. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.