Blackberry-Pecan Pie
Pastry for a single pie crust, pre-baked
4 cups fresh or frozen blackberries
1 cup sugar
1/3 cup quick cooking tapioca
1 teaspoon ground cinnamon
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Pecan topping:
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1/4 cup finely chopped pecans
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Preheat oven to 375°. In a medium saucepan, combine the blackberries, sugar, tapioca and cinnamon. Cook, stirring over medium heat until mixture starts to bubble. Reduce heat and simmer the berry filling, uncovered for 10 minutes, stirring frequently. Pour the berry filling into the pie crust. Top with pecan topping. Topping: In a medium bowl, combine flour, sugar and mix well. Cut the butter into flour mixture until crumbly. Add the pecans and stir gently.
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