Blueberry Pie Filling
5 cups blueberries
8 ounces crushed pineapple, undrained
1/2 cup frozen unsweetened grape juice concentrate – thawed
1/2 cup frozen unsweetened apple juice concentrate – thawed
1/4 cup quick cooking tapioca
Put pineapple concentrates, and tapioca in a saucepan; bring to a boil, stirring constantly, until thickened. Fold in blueberries. Put in a pie shell, and bake as directed for either a single crust or a double-crust pie. If you are going to put the filling in an already-baked crust, you will want to add the blueberries to the thickened filling and cook for an additional 3 minutes. Yield: 1 9- or 10-inch pie, or 10 servings
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