Blackberry Pie

Ingredients

2 pie crusts
5 cups blackberries, rinsed and picked clean
1 cup sugar
(or more depending on how sweet your berries are)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
4 Tbsp quick cooking instant tapioca

Directions

Mix sugar, lemon zest, lemon juice, cinnamon, almond
extract, and tapioca in a large bowl. Gently fold in berries until
they are all well coated with sugar mixture. Let sit for 30 minutes.
Spoon the mixture into an unbaked pie shell. Cut second crust into
strips. Lay on top in a lattice pattern.
To avoid a burnt crust, bake the pie in two stages. First at 400°F
for 30 minutes. Then place a sheet of aluminum foil over the pie to
protect the edges and tops from getting too burnt. Reduce the heat
to 350°F and bake for an additional 30 minutes, until crust has
browned and filling is bubbly. Cool on wire rack. Consistency of pie
will get thicker as it cools.