Ingredients & Directions
1 Jar; (10.5 oz.) pineapple
-topping
2 1/2 tb Tapioca
1/2 ts Lemon peel; grated
4 c Fresh or frozen blueberries;
-thawed
Pastry for 9 inch pie plate;
-2 crust
In large bowl, combine pineapple topping, tapioca and grated lemon peel;
fold in blueberries. Fill pastry-lined, 9 inch pie plate with mixture and
dot with butter. Adjust top crust and bake at 400 for 40 minutes. If
pineapple topping comes in a 12 oz. jar that’s OK.)
Yields
8 Servings