Blueberry Vanilla Pie

See the related blog post for a picture tutorial and directions on assembling the showstopper crust!

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.

Gluten free variation: use an almond or rice flour crust (see Bob’s Red Mill rice flour package for recipe).

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.