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Luscious! Perfect served warm with a scoop of vanilla ice cream.

• 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 butter (4 teaspoons)
• Pastry for 9-inch double-crust pie

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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Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust

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