Recipe Archives->Pies->Blackberry 03

Boysenberry or Double Blackberry Pie

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

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.

Printable version: blackberry03.txt.