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Fresh Juneberry Pie Recipe

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This recipe for Fresh Juneberry Pie, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hilda Crilly
Added: Sunday, January 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups fresh June berries
1 cup sugar
dash of salt
3/4 to 1 cup water
1 tablespoon lemon juice
3 tablespoons tapioca
Pastry for double crust pie

Directions:
Directions:
Preheat oven to 400. Clean and wash berries. Combine berries with sugar, water, lemon juice, and salt in skillet. Bring to boil, and cook until berries are soft. Remove from heat, stir in tapioca, let sit until cool. Place in unbaked pie crust; dot with butter. Cover with top crust. Seal edges. Bake 45 minutes. Serve with ice cream or whipped cream.

 

 

 

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