10 oz frozen raspberries
32 oz apricot halves
1/4 cup flour
3/4 cup sugar
1/8 tsp salt
2 Tbsps butter
1/2 tsp almond extract
2 crust pastry
Defrost, drain raspberries and save 1/2 cup juice. Place
drained apricots in pie crust. Spoon raspberries over apricots
and pour juice over the top. Mix sugar, flour, and salt together
and sprinkle over berries. Dot with butter and sprinkle on
extract. Cover with top crust and sprinkle with sugar. Bake at
400 degrees for 50-60 minutes - watch carefully.
You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches
for raspberries and apricots. Increase sugar to 1 cup.