Double Blackberry Pie Ingredients: 6 cups boysenberries or blackberries  1 cup sugar  3 to 4 tablespoons quick-cooking tapioca  1/2 teaspoon ground cinnamon  1/4 teaspoon ground nutmeg  1 tablespoon lemon juice  3 tablespoons blackberry-flavor, optional  Pastry for a double-crust 9-inch pie Method: Rinse berries and drain dry on absorbent towels. In a large bowlstir together sugar, tapioca, cinnamon, and nutmeg.  Add berries,lemon juice, and liqueur; mix gently. Let stand at least 15 minutes  or up to 1 hour to soften tapioca, stirring gently now and then,before pouring into pie crust.  Bake over foil in a 400 degree F oven on the lowest rack untilpastry is golden brown and filling is bubbly, 55 to 60 minutes.