Cranberry Apple Raspberry Pie

Cranberry Apple Raspberry Pie

1 box refrigerated pie crust – 2 count – or homemade pie crust
3 cups cored, peeled, chopped granny smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 10-oz package frozen dry pack raspberries thawed or 2 packages fresh raspberries (reserve the second package to add when tossing fruit before adding to pie shell)
1 ½ cup sugar
3 Tbs quick-cooking tapioca
1/8 tsp ground cinnamon
¼ tsp salt
¼ tsp almond extract
1 large egg
1 Tbs water
sugar

• Combine apples, cranberries, and raspberries in large bowl. Cook in large pot for 20-30 minutes until cooked down.
• Mix sugar, tapioca, cinnamon, salt, and almond extract in small bowl. Add to cooked fruit mixture, toss well. If using fresh raspberries, add the reserved package to this mixture. Spoon into unbaked crust.
• Roll out dough for top crust. Place onto filled pie or create a lattice top crust. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
• Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil before placing in the oven.
• Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.