Blueberry Vanilla Pie – a delicious recipe with Blueberries, Apple, Tapioca, Sugar, Freshly-ground Nutmeg, Vanilla Bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
See the related blog post for a picture tutorial and directions on assembling the showstopper crust!
2
In a small saucepan, heat about 3 cups blueberries and grated apple until juice is bubbly. Mash approximately 1/2 of the blueberries with a potato masher. Add tapioca and then remove from heat. Stir in the remaining 3 cups blueberries, sugar, nutmeg, the insides of the vanilla bean, and butter (optional). Pour into one prepared pie crust and top with the remaining crust. Bake at 400 degrees for 35-40 minutes. Serves 8.
3
Gluten free variation: use an almond or rice flour crust (see Bob's Red Mill rice flour package for recipe).
4
Nutrition (blueberry pie filling without butter): 124 cal, 1g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 31g carbs, 3g fiber, 24g sugar, 1g protein, 1% vit. A, 6% vit. C, 1% calcium, 1% iron.
384
kcal
Calories
9
g
Fat
63
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 cups (approximately) Frozen Or Fresh Blueberries, Divided, 1 whole Small Tart Apple, Peeled And Grated, 2 Tablespoons Tapioca, 1/2 cups To 3/4 Cup Sugar, and more.
Yes, Blueberry Vanilla Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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