Name: Boysenberry or Double Blackberry Pie
Ingredients: 6 cup 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 tablespoon blackberry-flavor liqueur (cordial or brandy), optional; Pastry for a double-crust 9-inch pie

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.