Type what you have

Ingredients

• ✓ tapioca
• milk
• egg
• white sugar
• chocolate
• cocoa powder
• vanilla extract

Instructions

1. 1 Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
2. 2 Whisk in the chocolate and cocoa powder.
3. 3 Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
4. 4 Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

By Chelleypears

Ingredients

• ✓ tapioca
• pastry
• sugar
• cinnamon
• blackberry
• apple
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
2. 2 In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
3. 3 Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
4. 4 Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

By Hunter StClaire

Ingredients

• ✓ tapioca
• pastry
• sour cherry
• white sugar
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas

Ingredients

• ✓ tapioca
• apple
• sugar
• lemon juice
• cinnamon

Instructions

1. 1 Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir in tapioca, lemon juice, and cinnamon until incorporated. Boil hard for 1 minute, stirring continuously.
2. 2 Pack mixture into a sterilized 1-quart jar, a spoonful at a time, ensuring that there are no trapped air bubbles. Secure the sterilized lid.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jar into the pot using a holder. If processing more than 1 jar, leave a 2-inch space between the jars. Add more boiling water if necessary, until the top of the jar is covered by 2 inches water. Bring water to a full boil, then cover and process for 30 minutes.
4. 4 Remove the jar from the pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (the lid doesn't move up or down at all). Can be stored for up to 1 year.

By Karen

Ingredients

• ✓ tapioca
• pie crust
• sour cherry
• white sugar
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press one pie crust into a 9-inch pie plate.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.
4. 4 Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.
5. 5 Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ tapioca
• tart cherry
• brown sugar
• white sugar
• almond extract
• cinnamon
• salt
• butter
• pastry
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
3. 3 Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
4. 4 Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

By s warren

Ingredients

• ✓ tapioca
• whole milk
• white sugar
• salt
• egg
• vanilla extract

Instructions

1. 1 Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. 2 Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
3. 3 Serve hot or pour into serving dishes and refrigerated for several hours until cold.

By Nicole

Ingredients

• ✓ tapioca
• pastry
• rhubarb
• pineapple chunk
• white sugar
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Ingredients

• ✓ tapioca
• rhubarb
• cherry pie filling
• white sugar
• pastry
• sugar

Instructions

1. 1 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
3. 3 Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

By Annabelle Magee

Ingredients

• ✓ tapioca
• pie crust
• sugar
• egg yolk
• salt
• lemon juice
• milk
• blueberry
• egg white
• flour
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
2. 2 In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
3. 3 Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
4. 4 Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

By Barbara

Ingredients

• ✓ tapioca
• peach
• white sugar
• cornstarch
• nutmeg
• pie crust

Instructions

1. 1 Line a 9-inch pie plate with aluminum foil. Set aside.
2. 2 Sprinkle sliced peaches with sugar, cornstarch, tapioca, and nutmeg in a large bowl; toss until evenly coated and sugar is mostly dissolved. Transfer peach filling to the prepared pie plate; cover with a piece of aluminum foil and immediately freeze to prevent peaches from discoloring.
3. 3 Once frozen solid, remove filling using the bottom foil; transfer to a resealable plastic freezer bag. Freeze until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with rack in bottom position.
5. 5 Line a 9-inch pie plate with pie crust; place frozen peach filling on top.
6. 6 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until completely warmed through and filling is bubbly, 30 to 35 minutes more.

By Mary Hoggarth

Ingredients

• ✓ tapioca
• pie crust
• black raspberry
• white sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
2. 2 Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

By RainbowJewels

Ingredients

• ✓ tapioca
• gooseberry
• white sugar
• salt
• pie pastry
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ tapioca
• pastry
• apple
• white sugar
• lemon juice
• nutmeg
• cinnamon

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut four 6-inch rounds out of the pie crusts, and fit them into four 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
3. 3 Mix diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon in a bowl until thoroughly combined; allow mixture to stand for 5 minutes to soften the tapioca. Stir mixture again, and spoon into prepared pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
4. 4 Bake in the preheated oven until the pies are golden brown and apple filling is bubbling, about 30 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ tapioca
• white sugar
• brown sugar
• salt
• rhubarb
• blueberry
• pastry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
3. 3 Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

By Katy Smith

Ingredients

• ✓ tapioca
• pastry
• sugar
• cinnamon
• blueberry
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out ½ pie dough to fit a 9-inch pie plate; trim crust to the rim of the plate. Loosely cover crust with plastic wrap; chill in the refrigerator.
3. 3 Combine sugar, tapioca, and cinnamon in a bowl: add blueberries and toss to coat. Pour lemon juice over top.
4. 4 Meanwhile, roll out remaining ½ pie dough into a 10-inch circle for top crust; cut into ½-inch strips with a sharp knife or pastry wheel. Pour blueberry filling into chilled pie shell; dot with butter. Moisten the rim of the pie with a small amount of water. Start with the longest strips, lay first 2 in an X in center of pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for edges of lattice. Fold ends of lattice strips under edge of bottom crust; flute the crust. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until filling is bubbly and crust is light brown, 40 to 50 minutes. Cool completely before serving.

By Natalie

Ingredients

• ✓ tapioca
• raspberry
• sugar
• cornstarch
• water
• butter
• pastry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix raspberries, sugar, cornstarch, tapioca, and water together in a bowl; set aside as you arrange crust.
3. 3 Line the bottom and sides of a 9-inch pie plate with one pie crust.
4. 4 Spoon raspberry mixture into bottom crust, and put four 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and fruit is bubbly, about 45 minutes more.

By Susan

Ingredients

• ✓ tapioca
• pastry
• salt
• sugar
• cherry
• almond extract
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
2. 2 In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
3. 3 Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

By Cali

Ingredients

• ✓ tapioca
• saskatoon berry
• white sugar
• lemon juice
• butter
• pastry
• egg white
• sugar

Instructions

1. 1 Bring Saskatoon berries and 1/4 cup water to a simmer; cook for 15 minutes. Drain and set aside to cool to room temperature, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into cooled berries.
4. 4 Line a 9-inch pie plate with one pastry. Pour berry mixture into crust, dot with butter, and top with remaining pastry. Crimp pastry edges together tightly to seal. Brush top crust with egg white.
5. 5 Bake in the preheated oven for 20 minutes. Remove from the oven, sprinkle 1 tablespoon sugar over crust, and continue to bake until crust is golden and filling is bubbly, about 10 more minutes.

By CharlieBrown64

Ingredients

• ✓ tapioca
• blackberry
• white sugar
• biscuit baking mix
• milk
• water
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine blackberries, ½ cup sugar, and tapioca in a bowl; pour into the prepared baking dish. Combine baking mix and milk in a separate bowl; drop batter by the spoonful over cobbler.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, boil water and remaining ½ cup sugar in a small saucepan over high heat; stir in butter and vanilla extract. Reduce heat to medium-low; simmer syrup 5 minutes. Drizzle vanilla syrup over cobbler; continue baking in the oven until syrup evaporates, about 5 minutes more.

By ShellandSteve

Ingredients

• ✓ tapioca
• rhubarb
• sugar
• strawberry gelatin mix
• white cake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine rhubarb, sugar, gelatin mix, and tapioca in a bowl; spread into bottom of the prepared baking pan.
3. 3 Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter over rhubarb mixture.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool cake in the pan for 5 to 10 minutes before inverting onto a platter.

By BOLTONLANE

Ingredients

• ✓ tapioca
• pastry
• peach
• blueberry
• lemon juice
• sugar
• salt
• margarine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
2. 2 Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.
3. 3 Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
4. 4 Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.

By the mortician's wife

Ingredients

• ✓ tapioca
• pie crust
• rhubarb
• white sugar
• butter
• rolled oat
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place crust in a 9-inch pie plate; set aside.
2. 2 Toss rhubarb, 1 ½ cups sugar, and tapioca together in a large bowl until evenly combined; drizzle with 1 ½ tablespoons melted butter and toss again to coat. Pour rhubarb mixture into pie crust; set aside.
3. 3 Combine oats, remaining ¼ cup sugar, flour, remaining 1 tablespoon melted butter, and cinnamon in a small bowl until evenly blended; sprinkle over rhubarb mixture.
4. 4 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking until rhubarb is fork-tender, about 30 minutes more. Cool to room temperature before serving.

By Lisawas

Ingredients

• ✓ tapioca
• pie pastry
• raspberry
• sugar
• lemon juice
• cinnamon
• salt
• butter
• half-and-half cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3. 3 Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

By Nancy Sabatino

Ingredients

• ✓ tapioca
• all-purpose flour
• cocoa powder
• cinnamon
• cardamom
• baking powder
• sea salt
• butter
• sugar
• stevia
• egg
• vanilla
• cream cheese
• stevia
• vanilla
• heavy cream

Instructions

1. 1 Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
2. 2 In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours.
3. 3 Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
4. 4 For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
5. 5 Drizzle cookies with glaze before serving.

By In The Raw

Ingredients

• ✓ tapioca
• rhubarb
• white sugar
• salt
• strawberry
• rolled oat
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
3. 3 Stir strawberries into rhubarb mixture; spread into a casserole dish.
4. 4 Stir oats, brown sugar, flour, and melted butter together in a separate bowl until crumbly; sprinkle over fruit mixture in the casserole dish.
5. 5 Bake in the preheated oven until set, about 45 minutes.

By Karen Martin

Ingredients

• ✓ tapioca
• pastry
• peach
• blueberry
• lemon juice
• sugar
• salt
• butter
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.
3. 3 Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.
4. 4 Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.
5. 5 Bake in the preheated oven until golden brown, 45 to 50 minutes.

By McLellan's

Ingredients

• ✓ tapioca
• all-purpose flour
• brown sugar
• butter
• salt
• sugar
• orange juice
• cinnamon
• blueberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine flour, brown sugar, cold butter, and salt in the bowl of a food processor; pulse into coarse crumbs. Set topping aside.
3. 3 Combine white sugar, orange juice, tapioca, and cinnamon in a large bowl; stir in blueberries until completely coated. Spoon blueberry filling into a large baking dish; sprinkle topping over blueberries.
4. 4 Bake in the preheated oven until topping is golden brown and filling bubbles, about 40 minutes.

By Teresa

Ingredients

• ✓ tapioca
• sugar
• cornstarch
• salt
• rhubarb
• raspberry
• brown sugar
• all-purpose flour
• oat
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2. 2 Whisk together white sugar, tapioca, cornstarch, and salt in a large bowl until well combined. Add rhubarb and raspberries; toss until evenly coated. Pour into the prepared pan.
3. 3 Combine brown sugar, flour, and oats in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
4. 4 Bake in the preheated oven until rhubarb is tender, about 45 minutes.

By Scott Cole

Ingredients

• ✓ tapioca
• pastry
• white sugar
• all-purpose flour
• nutmeg
• salt
• blueberry
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place 1 pie crust in a 9-inch pie plate.
3. 3 Combine sugar, flour, tapioca, nutmeg, and salt in a small bowl. Place blueberries in a large bowl; stir in sugar mixture. Stir in lemon juice and zest until incorporated; let stand for 10 to 15 minutes. Stir blueberry mixture well; spoon into crust. Dot with butter; cover with remaining crust and seal edges.
4. 4 Bake in the preheated oven on the lowest rack for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until filling bubbles, about 30 minutes more.

By Carol