New friend Carol potlucked (new word I made up) this Saturday night at a reunion for those of us who went to Honduras in May. WOW. This was the best blackberry pie ever!
Pastry for 2-crust pie
3c. fresh blackberries
1c. thin, peeled green apple slices
2½ to 3 tbsp quick-cooking tapioca
½ tsp. cinnamon
2tbsp. butter or margarine
Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well.
Turn into pastry-lined 9” pie pan. Dot with butter and adjust top crust and flute edges; cut vents.
Bake in hot oven (425 degrees F.) until crust is golden brown and juices start to bubble up in vents, 40 to 50 minutes.
Farm Journal’s Complete PIE Cookbook