Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/4     cups          fresh blueberries -- raspberries and chopped rhubarb*
1/2       teaspoon      almond extract
1 1/4     cups          sugar
1/4       cup           quick-cooking tapioca
1/4       teaspoon      ground nutmeg
1/4       teaspoon      salt
1         tablespoon    lemon juice
                        pastry for double-crust pie -- (9 inches)

Preparation:

In a large bowl, combine fruits and ex- tract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 4000 for 20 minutes. Reduce heat to 3500; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.