->Blackberry 03 <-

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

55 to 60 minutes.

Note: If berries are firm-ripe, use minimum tapioca; if soft-ripe,

use the maximum.