Luscious! Perfect served warm with a scoop of vanilla ice cream.
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Description
Bake with either a top crust or lattice crust.
Ingredients
- 1 cup sugar
- 3 tablespoons plus 1 teaspoon quick-cooking (or instant) tapioca
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried orange peel
- 4 cups blackberries
- 1 tablespoon water
- 1-1/3 tablespoons (4 teaspoons) butter
- Pastry for 9-inch double-crust pie
Instructions
- Preheat oven to 450°F.
- Combine the sugar, tapioca, cinnamon and orange peel in a medium bowl. Stir in the blackberries and water. Set aside for 15 minutes.
- Pour berry mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 450°F for 10 minutes. Then reduce oven setting to 350°F and bake an additional 35 to 40 minutes longer until crust is brown.
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