1 c. granulated sugar
3 tbsp. quick-cooking tapioca, uncooked
1/2 tsp. ground cinnamon
1/4 tsp. lemon juice
1 qt. marionberries or blackberries, rinsed and picked over
Pastry for a double crust pie

Mix sugar, tapioca, cinnamon, lemon juice and berries in a medium mixing bowl. Pour filling into pastry lined 9 inch pie pan. Adjust top crust; seal and flute edges. Cut slits in top. Bake in a preheated 400 degree F. oven 10 minutes, then reduce heat to 350 degrees F. and bake 45 minutes more. Cool before serving.