Wednesday, April 6, 2011
2 store bought crusts, or your favorite recipe
4 cups blackberries
3/4 cup sugar
1 tsp cinnamon
1 tsp almond extract
1 Tbs lemon zest
1 Tbs lemon juice
1/4 cup Quick-cook Tapioca
1. Preheat oven to 400 degrees. In a large bowl, toss berries with sugar, cinnamon, almond extract, lemon juice, zest and tapioca in a large bowl and set aside for 15 minutes.
2. Line a 9-inch pie plate with one of the pie crusts and fill with fruit mixture. Cover with the remaining pie crust, flute and crimp edges to seal, and cut slits in top crust for steam to escape. If desired, place pie plate on a baking sheet to catch any juices that may overflow.
3. Bake for 45-50 minutes or until browned and juices for bubbles that burst slowly.