Cherry-berry lattice pie

1-1 1/4 cups Sugar
1/3 cup all-purpose Flour
3 cups fresh or frozen red Raspberries
2 cups fresh or frozen unsweetened pitted tart red Cherries
1/4 teaspoon almond extract
Pastry for Double-Crust Pie

1. In a large mixing bowl combine Sugar and flour. Add Raspberries, Cherries, and almond extract. Toss gently till fruit is coated. (If using frozen fruit, let stand for 15 to 30 minutes, or till fruit is partially thawed but still icy.)
2. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust as directed for a woven lattice. Trim, seal, and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375? oven 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20 to 25 minutes more for fresh fruit (20 to 30 minutes for frozen), or till top is golden. Cool on a rack.