Followed the berry pie recipe from Joy of Cooking, used the recommended tapioca sub. Should have doubled it, because the pie was pretty runny until it had chilled for over a day, I think owing to the extra liquid differential between apples and berries.
Apples: One massive (1.2 lb) honeycrisp from Yakima Fruit Market
Berries: 2 pts (dry) organic blackberries from QFC
Crust: Organic & frozen (pie crust is not my favorite to make, though pie is pretty much my favorite to eat; that tension is what keeps me from eating a pie a week), can’t remember where I got it, probably QFC