Boysenberry or Double Blackberry Pie
Ingredients
- 6 cups boysenberries or blackberries
- 1 cup sugar
- 3 to 4 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 3 tablespoons blackberry-flavor liqueur (cordial or brandy), optional
- Pastry for a double-crust 9-inch pie
Instructions
Rinse berries and drain dry on absorbent towels. In a large bowl stir together sugar, tapioca, cinnamon, and nutmeg. Add berries, lemon juice, and liqueur; mix gently. Let stand at least 15 minutes or up to 1 hour to soften tapioca, stirring gently now and then, before pouring into pie crust. Bake over foil in a 400 degree F oven on the lowest rack until pastry is golden brown and filling is bubbly, 55 to 60 minutes. Note: If berries are firm-ripe, use minimum tapioca; if soft-ripe, use the maximum.
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