Blueberry Pie
Half the berries are cooked down and mashed, then bound with grated apple and ground tapioca under a double crust.
This recipe calls for fresh blueberries, but unthawed frozen blueberries will work as well. If using frozen, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 ¼ cups, about 12-15 minutes. Grind the tapioca to a powder in a spice grinder; if using pearl tapioca, reduce the amount to 5 teaspoons.
I use Splenda for the sugar — 1 cup for blueberry pie. For sour cherries, 1 cup Splenda and 2/3 cup sugar.
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Ingredients
- 6 cups (about 30 ounces) fresh blueberries
- 1 apple, peeled and grated
- 2 teaspoons grated lemon zest and 2 teaspoons juice from 1 lemon
- ¾ cup sugar
- 2 tablespoons instant tapioca, ground
- Pinch of salt
- 2 tablespoons butter
- 1 large egg, beaten with 1 teaspoon water
- 2 crust pie dough recipe
Directions
- Adjust oven rack to lowest position; heat oven to 350 degrees.
- Place 3 cups berries in a medium saucepan and set over medium heat. Using a potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the berries have broken down and the mixture is thickened and reduced to 1 ½ cups (about 8 minutes). Let cool slightly.
- Place grated apple in a clean kitchen towel and wring dry. Transfer apple to a large bowl.
- Add the cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt. Toss to combine.
- Transfer mixture to a dough-lined pie plate and scatter butter pieces over the filling. Top with the top dough.
- Brush with the egg mixture and sprinkle with sugar for a shiny top.
- Bake 30-40 minutes or until dough looks done.
Notes
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