Blackberry Pie

Christmas Eve 2011-Blackberry Pies hot out of the oven

 Ingredients:

 Pie Crusts:

• 2 pie crusts for double crusted pies, prepared but not baked  (if topping with French topping instead, only prepare bottom for two pies crusts)

Filling:

• 2 cups of sugar
• ⅓ cup of quick cooking tapioca  OR  1/4 cup of cornstarch
• ¾ cup of juice-grape, apple or OJ
• 12 cups of fresh blackberries or Marion berries OR 4 packages of frozen blackberries or of Marion berries or half of each; thawed & drained
• 2 TBS lemon juice
• 1½ tsp of cinnamon
• 1½ TBS butter

Berries we picked locally "the fruits of our labor!"

Directions:

• Prepare pie crusts (do not bake).
• If using frozen berries thaw & drain berries & set aside in large glass bowl.
• Mix sugar, juice, tapioca, butter & cinnamon in medium sauce pan over medium heat until boiling & sugar is dissolved.
• Pour hot mixture over berries in bowl & gently stir; do not over stir (this will break up berries).
• Pour berry mixture into two prepared crusts in pie plates.
• Dot with butter, add top of pie crust, seal edges,  poke a few slits with knife to vent; bake.

 Variations:

• You can also leave the regular crust off the top and top it with a French topping.

Cook Temp: 400°F

Cook Time: 45-55 Minutes.

Serve With: Vanilla ice cream.

Notes: One of our favorites. I this make as part of our Christmas Eve dinner.

Yields: 2- 8" pies