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Juneberry Pie Recipe

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This recipe for Juneberry Pie, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olive Gibbs
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups juneberries
2 cups sugar
5 tbsp minute tapioca
1 tbsp lemon juice
3 pie crusts & tops
crushed corn flakes
butter

Directions:
Directions:
In a bowl mix juneberries with sugar, tapioca and lemon juice.

In three small pie crusts add crushed cornflakes to the bottom of each crust and add 1/3 of the berry mixture. Dot with butter and cover with second crust.

Bake at 425 for 15 minutes. Turn the oven down to 350 for the remaining 45 minutes.

 

 

 

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