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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Shiley Estate in The Colony, Texas in 1988. Ingredients:
4 cups berries (combination of blueberries, raspberries and boysenberries) |
1 cup granulated sugar |
4 tablespoons flour |
2 tablespoons tapioca |
1/8 teaspoon salt |
1-1/2 tablespoons lemon juice |
1/2 teaspoon ground cinnamon |
2 crust unbaked pie crust |
Directions:
1. Place berries alternately with sugar, flour, cinnamon and tapioca until pie shell is filled.
2. Top with crust then bake at 450 for 10 minutes then 350 for 30 minutes.
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