Blueberry pie (buhr)

8 Servings

Ingredients

Quantity Ingredient
32 ounces Frozen blueberries, thawed
⅓ cup Peeled,pitted,sliced peaches
2 tablespoons Vegetable oil
2 tablespoons Water
2 tablespoons Tapioca
¼ teaspoon Lemon juice
1 Pie shell, 9 inch

Directions

1. Preheat oven to 450F

2. Drain blueberries, puree ½ cup blueberries, peaches, oil and water in blender. In a large bowl, stir together fruit puree, remaining blueberries, tapioca and lemon juice; allow mixture to sit for 10 to 15 min. Pour mixture into pie shell of choice and add topping or crust of choice.

3. Bake at 450F for 15 min. Reduce oven to 350F and continue baking for 35 min or until topping or crust is golden.

4. Remove pie plate from oven and place on a wire rack to cool.

Serve warm or cold.

Per serving (filling only) ⅛ pie calories 111, protein ⅘ gram, fat 4.3 gram, carb. 19⅘ gram, sodium 7⅒ mg. ¾ fat exchange, 1⅓ fruit

Source: The "I Can't Believe This Has No Sugar" Cookbook by Deborah E. Buhr Shared but not tested by Elizabeth Rodier, July 1993

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