Blackberry Pie

1 pie Serves 6

Prep-30 minutes

Bake 350 for 1 hour

6 cups of fresh blackberries

½ c. white sugar

1 Tbs. minute tapioca

1 tsp. vanilla or almond flavoring (I prefer the almond)

3 Tbs. butter cut into pieces

1 egg white

1 Tbs. raw sugar

1 box two prepared pie crusts

Directions: Preheat oven to 350 degrees. In a large bowl place rinsed berries and sugar mix until combined and let sit for 20 minutes to juice. Add tapioca and vanilla. Grease pie dish and line with pie crust. Pour berries into the pie crust. Top with butter pieces and a top crust. Crimp the crust to make an pressed edge combining the two crusts. Whip one egg white and brush on the top of the pie crust. Sprinkle pie crust with sugar (raw works well). Make a couple venting slots on the top of the pie. Bake pie in oven with a tray lined with foil underneath to catch any dripping. Let cool for 24 hours and serve with vanilla ice cream or whipped cream.