Raspberry, Blueberry, Blackberry, or Strawberry Filling

Quick and easy pie filling. Adapted from "Everyday with Rachael Ray,"

• Ready In: 45 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1 1⁄2 lbs raspberries or 1 1⁄2 lbs blueberries or 1 1⁄2 lbs blackberries or 1 1⁄2 lbs strawberries, sliced
• 2  teaspoons fresh lemon juice
• 2⁄3 cup sugar
• 2  tablespoons quick-cooking tapioca
• 1  tablespoon unsalted butter

Directions

1. In a small bowl, mash 1 cup berries with lemon juice and 1/3 cup sugar; stir in tapioca and let sit 15 minutes.
2. In a heavy saucepan, melt butter over medium heat.
3. Add berry mixture and remaining 1/3 cup sugar and cook, stirring often, until hot, about 3 minutes.
4. Add remaining berries and bring to a boil, stirring often, cook 3 minutes.
5. Lower heat, cover, and simmer, stirring often, until tapioca is tender, about 15 minutes; let cool.