10 oz Frozen raspberries
32 oz Apricot halves
1/4 c Flour
3/4 c Sugar
1/8 ts Salt
2 tb Butter
1/2 ts 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. Serves 6-8.JM. Parish Patch Farm & Inn Normandy, Tennessee —–