Blueberry Vanilla Pie

• 6 cups (approximately) Frozen Or Fresh Blueberries, Divided
• 1 whole Small Tart Apple, Peeled And Grated
• 2 Tablespoons Tapioca
• 1/2 cups To 3/4 Cup Sugar
• 1/4 teaspoons Freshly-ground Nutmeg
• 1 whole Vanilla Bean, Insides Scraped
• 3 Tablespoons Butter (optional)
• 2 whole Prepared Pie Crusts (I Used The Cream Cheese Pie Crusts From A Cozy Kitchen)

1. See the related blog post for a picture tutorial and directions on assembling the showstopper crust!
2. 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.
3. Gluten free variation: use an almond or rice flour crust (see Bob's Red Mill rice flour package for recipe).
4. 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.

blueberries, apple, tapioca, sugar, freshlyground nutmeg, vanilla bean, butter, cream cheese pie crusts

Taken from tastykitchen.com/recipes/desserts/blueberry-vanilla-pie/ (may not work)