Ingredients

• 6 cups fresh blueberries
• 1 green apple, shredded
• 2 Tbsp. tapioca
• 2 teaspoons lemon juice plus zest
• 3/4 cup coconut sugar
• pinch of salt

Directions

1. Cook 3 cups of blueberries in a medium saucepan over medium heat, mashing berries to help release juices, until half the berries are broken up and it is thicker.

2. Place shredded apple in a clean kichen towel and wring dry. Combine the apple, cooked berry mixture, remaining 3 cups of berries, sugar, tapioca, lemon zest and juice, salt in a large bowl.

3. Cover baking sheet with foil paper and preheat it in a 425 degree oven.

4. Place the pie on the preheated baking sheet, reduce the temperature to 350 and bake until juices are bubbling and crust is medium brown or so, about 30 to 40 minutes

5. 3 Add mixture to prepared pie crust and bake

Email to a friend | Print this recipe | Back