---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry-Apricot Pie
  Categories: Inn recipes, Pies
       Yield: 1 servings
      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