For a 10 inch pie plate. Mix together:

6 c. salmonberries
2 c. blueberries or black huckleberries, whichever are closest and easiest to pick
1 1/2 c. sugar
1 tbsp. lemon juice
1/2 c. tapioca
1 tsp. cinnamon (optional)

Let stand for at least fifteen minutes. Pour into 10 inch pastry lined pie plate, bake at 400 degrees for approximately 45 minutes to 1 hour or until the juices are bubbling out of the top crust slits. (Put a cookie sheet or piece of foil under this to save your oven!)