Marionberry Pie Recipe by Camp Chef

Ingredients

• Pie dough for top and bottom crust
• 5-6 cups Marionberries, rinsed and patted dry (If you use frozen, defrost and drain them)
• 1/2 to 3/4 cups sugar (depending on how sweet your berries are)
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• 3 to 4 Tablespoons quick cooking instant tapioca, flour or cornstarch (use 3 Tablespoons if making the pie with wild picked berries, 4 Tablespoons if making pie with store bought very ripe berries)