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For filling: In a large bowl, stir together 1 cup sugar, tapioca, and ground nutmeg. Stir in the berries, lemon juice, and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
Meanwhile, prepare and roll out the ½ of the pastry dough and ease the dough into your favorite 9-inch pie plate, being careful not to stretch the dough. Transfer filling to the dough-lined pie plate. Trim the dough even with rim of pie plate. Roll the remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining dough on filling; trim 1/2 inch beyond edge of plate. Fold the top dough under bottom pastry. Crimp edge as desired. If you like, brush the pie dough with milk and sprinkle with additional sugar.
Gently cover the pie with foil. Bake in a 400°F oven for 25 minutes (or 50 minutes for frozen fruit). Remove the foil and reduce heat to 350°F. Bake pie for 25 to 30 minutes more or until filling is bubbly and the crust is golden. Cool on a wire rack. Makes 8 servings. |
