Kraft Blueberry Pie With Tapioca

• 4 cups fresh blueberries, stemmed and washed (read Intro)
• 1 cup unbleached white sugar
• 1/4 cup minute tapioca ("instant")
• 1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
• 1/2 teaspoon almond extract (my addition)
• 1/4 teaspoon ground cinnamon
• 1 prepared double pie crust
• 1 tablespoon butter

1. Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
2. PREHEAT oven to 400u0b0F.
3. Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
4. Let stand 15 minutes.
5. Fill the pie pan with the berry mixture.
6. Dot top of pie with butter.
7. Cover top with second pie crust.
8. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
9. BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
10. Cool about 10 minutes before slicing.
11. Serve with ice cream, whipping cream, etc.

fresh blueberries, unbleached white sugar, tapioca, lemon juice, almond, ground cinnamon, crust, butter

Taken from www.food.com/recipe/kraft-blueberry-pie-with-tapioca-374816 (may not work)