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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.


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3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Wear Expandable Pants When You Make This Pie..., April 16, 2005 - 02:39 PM
Reviewer: kittopotamus from Decatur, GA'll be glad you did! This is an easy, delicious recipe using fresh berries. The use of the tapioca controls the juices released during baking and keeps the pie from becoming a runny mess. Allowed to sit overnight, the filling thickened up and held its shape when cut the next day. Mind you, my husband and I ate HALF of this pie while it was still warned: its that good.

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