I don't know who is more excited about Spring Break - me or the kids? I'm pretty psyched about having them home all week.
We started our break off in style on Saturday with a fabulous cookout at a friends' house. My contribution to the party was a blueberry pie. I love fruit pies and I tend to make pies in stages. I make a ton of them in a couple of weeks and then I don't make another one for months. (I really don't know why.)
Pastry for double crust 6 cups blueberries
1 Granny Smith apple (grated) 2 teaspoons lemon zest
2 teaspoons lemon juice ¾ cup sugar
2 teaspoons instant tapioca (ground) 2 Tablespoons butter
Heat oven to 400 with a baking sheet inside. Place 3 cups blueberries in a saucepan and cook 15 minutes or reduced to 1½ cups. Cool slightly
Bake on heated baking sheet for 30 minutes. Reduce temperature to 350 and bake another 30-40 minutes.
Cool at least 4 hours before slicing.
To find out how I make my homemade pie crust - check out my post on pie crust making.
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