Blackberry Raspberry Pie
My favorite of all pies is boysenberry pie, but boysenberries are kind of hard to come by in Louisiana, so this is about as close as we can get, considering how boysenberries were created from crossing a blackberry, a raspberry, and a loganberry.
16 ounces of blackberries
12 ounces of raspberries
1 cup of Splenda (or sugar if you insist)
3 Tbs instant tapioca pudding mix
1 Tb lime juice
1 Tb lemon juice
2 pie crusts
White of 1 egg
If using frozen berries, defrost and drain them first. Pour all the ingredients over them except for the egg. Stir gently and let them sit in the bowl to soak together for a good 15-20 minutes. When ready, pour the berry mix into your pie crust. Cover it with another pie crust. Seal the crusts together with pinching around the edges and put some holes in the top with a fork. Or if you’re feeling really fancy, cut out some shapes or even cut the dough into strips and make a lattice top with it. It’s your pie, have fun with it!
Coat the top crust with the egg white and sprinkle with cinnamon and some more Splenda or sugar. Bake at 400 degrees for 45 minutes.