I went shopping a couple of weeks ago, and was trying to figure out a dessert for company. As I mentally scrolled through my list of possibilities, I thought about tapioca. My husband LOVES tapioca pudding, and he enjoys making it as well.
I dropped by the tapioca aisle, and grabbed a box. Then started reading the back – looking for some other inspiration – you know, something guestworthy.
There on the back of the box, were a couple of pie recipes.
At home, I decided to try the blueberry pie recipe since I had some frozen blueberries in the freezer.
I even halved the sugar with splenda. While this recipe took a little longer (maybe due to the frozen blueberries?) my husband said this was probably one of the best pies he had ever had. He couldn’t keep out of it!
I took it to a church pie cook off, and won “the prettiest pie” award with it too – the judges apparently dug into it on the right side there.
4 c. frozen blueberries
1 c. sugar (or 1/2 c. sugar, 1/2 c. splenda or stevia)
1 T. lemon juice (plus a squirt of two more)
3 T. tapioca
Mix all ingredients in mixing bowl.
Let sit for 20 minutes, stirring occasionally.
Heat panggangan to 400*. Pour mixture into uncooked pie crust.
Dot with butter.
Cover with an uncooked pie crust, & flute the edges.
Gently brush milk over crust.
Bake for 30 minutes.
Lower heat to 350* and cover crust edges if desired.
Bake for an additional 30 – 45 minutes – until berries are bubbling.
Remove from oven. Allow to cool (2-3 hours) before serving.