RAZZLEBERRY PIE
Cyndi Bowam
5 cups water
3 1/3 cups sugar
16 oz blackberries
7/8 cup water
1/3 cup cornstarch
16 oz boysenberries
12 oz red raspberries
Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour
into 9" unbaked pie crust. Bake at 375 degrees F. for 1 hour. Makes 4 pies.
Cyndi Bowam
5 cups water
3 1/3 cups sugar
16 oz blackberries
7/8 cup water
1/3 cup cornstarch
16 oz boysenberries
12 oz red raspberries
Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour
into 9" unbaked pie crust. Bake at 375 degrees F. for 1 hour. Makes 4 pies.