Apple Cranberry Raspberry Crunch

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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) package frozen dry pack raspberries, thawed
• 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• half-and-half or milk
• sugar

Recipe

• 1 heat oven to 375°f.
• 2 in a large bowl, combine apples, cranberries and raspberries. in a small bowl, combine sugar, tapioca, cinnamon, salt and almond extract; add to fruit mixture and toss well.
• 3 spoon into unbaked pie crust. fold edge under. cover with top crust. fold top edge under bottom crust; flute. cut slits or design in top crust or prick with fork for steam to escape.
• 4 brush crust with half-and-half. sprinkle with sugar. cover edge with foil to prevent over browning.
• 5 bake 25 minutes. remove foil. bake an additional 25-35 minutes or until filling in center is bubbly.
• 6 cool until barely warm or room temperature before serving.