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Boysenberry or Double Blackberry Pie


If berries are firm-ripe, use minimum tapioca; if soft-ripe, use the maximum.

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.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.