Fourth of July Pie

crust for a 11" tart with lattice top, blind-baked
Fruit :
350g cherries, pitted
330g raspberries
130g sugar
25g tapioca flour
Almond filling:
75g blanched almonds
50g flour
25g powdered sugar
40g margarine, melted
1/4t almond extract
  1. Mix the cherries, raspberries, sugar, and tapioca flour in a pan and cook over medium heat till thickened. Let cool.
  2. Grind the almonds, flour, and powdered sugar in a food processor till finely ground, then add the melted butter and almond extract and grind into a nice paste.
  3. Spread the almond mixture in the crust, then add the fruit. Roll out the remaining dough and make a lattice top out of it. Bake at 375 for 25-30 minutes, till golden. Cool before eating.