Raspberry Rhubarb Pie - cooking recipe

Ingredients

1 1/2 cups frozen rhubarb, thawed, drained
3/4 cup frozen raspberries, thawed, undrained
1/2 cup applesauce
1 1/3 cups brown sugar, firmly packed
1/4 cup cornstarch
1 tablespoon tapioca
1 teaspoon almond extract
1 tablespoon butter
pastry for double-crust pie

Preparation

Preheat oven to 425\u00b0F.
Line a small, 8-inch pie tin with one of the pastry crusts.
Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.