Cherry Cranberry Raspberry Pie

For filling, in a large bowl, combine cherries and cranberries. Add sugar, cornstarch, nutmeg, cinnamon, cloves, and almond extract. Gently stir until coated. Let stand 15 minutes, or until a syrup forms, stirring occasionally.

Preheat oven to 375°F. Prepare pastry. Line a 9 inch deep dish pie plate with the bottom pastry circle. Transfer the filling to the pastry-lined pie plate. Sprinkle 1 cup of fresh raspberries over the top of the pie filling. Weave pastry strips over filling in a lattice pattern. Trim pastry to the edge of the pie plate. If desired, use a sharp knife to cut out leaf shapes or other decorative designs from the pastry trimmings to create an pretty edge on the pie crust.

Brush lattice with milk and press decorative cut outs around the edge of the crust. Sprinkle entire pie with additional sugar.

Place pie on silicone lined baking sheet. To prevent overbrowning, bake pie for 30 minutes, and carefully cover with foil tent. Bake an additional 25-35 minutes more, or until filling is bubbly 2 inches from edge and pastry is golden brown. Cool on wire rack. Makes 8 servings.