Makes one 9-inch pie
Nothing satisfies like a homemade fruit pie. This one is extra quick and easy to prepare.
2 pints blueberries, washed and stemmed
3 cup rice malt syrup
1 cup granulated tapioca
1 double whole wheat pie crust
Preheat oven to 375° F. (190° C.) In a medium-sized bowl, gently but thoroughly combine blueberries, rice malt syrup, and tapioca. Set aside. Prepare pie crust. Line bottom of a 9-inch pie plate with a layer of crust. Pour fruit mixture into pie shell. Cover with top crust and trim, leaving about 1inch of crust overhanging the rim of the pie plate. Fold top crust under bottom crust and flute the edges to seal. With a butter knife or paring knife, make several slits in the top crust to allow steam to escape. Bake 50-60 minutes. Cool thoroughly on a wire rack before slicing and serving.
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