INGREDIENTS
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Ingredients
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1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb
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1/2 teaspoon almond extract
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1-1/4 cups sugar
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1/4 cup quick-cooking tapioca
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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Pastry for double-crust pie (9 inches)
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1 tablespoon lemon juice