Instructions: Defrost, drain Boysenberries and save 1/2 cup juice. Place drained apricots in pie crust. Spoon Boysenberries over apricots and pour juice over the top.

Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes - watch carefully.

You may substitute 2 1/2 cup fresh boysenberries and 5 fresh peaches for Boysenberries and apricots. Increase sugar to 1 cup.

Serves 6-8.JM.

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