Makes filling for 9" pie.

4 c. fresh blueberries or cherries
3/4 c. sugar
3 tbsp. quick cooking tapioca
2 tsp. orange peel (or lemon juice concentrate)
1/2 tsp. ground cinnamon

Combine blueberries or cherries, the 3/4 cup sugar, tapioca, orange peel and cinnamon in large bowl. Toss lightly to mix. Let stand while preparing pastry. Use pastry for 2 crust pie. Spoon berry mixture into crust, dot with butter. Roll out remaining crust, place over filling. Brush top crust with milk and sprinkle with sugar. Bake 45 minutes or until pastry is golden.