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 luice
                        pastry for double-crust pie -- (9 inches)

Preparation:

In a large bowl, combine fruits and ex- tract; toss to coat. In another bowl, com- bine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bot- tom 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. Re- duce heat to 3500; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. *Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before usin

Nutritional Information:

1075 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 276g Carbohydrate; 0mg Cholesterol; 546mg Sodium