3-4 c. fresh mulberries
1 c. sugar
3 tbsp. tapioca
1 1/2 tbsp. real lemon juice
2 c. cherries (opt.)

Place in a mixing bowl with 1 cup sugar and stir occasionally to make a juice. After juice has formed, add 3 tablespoons tapioca and let stand 20 minutes. Then add 1 1/2 tablespoons real lemon juice. Place in a saucepan and bring to a boil. Cool 10 minutes, then pour in pie shell. Serve with whipped cream.

To make cherry/mulberry pie follow above instructions using 1/2 cherries, 1/2 mulberries and more sugar.