Just a hint of warm spices – cinnamon, nutmeg, and black pepper – add a fun twist to this homey blueberry pie recipe. Don't the the black pepper fool you, the little bit in this pie simply highlights the natural peppery-ness of the blueberries. Your guests will never guess what's in it, they'll just ask for a second slice!
Note: This pie recipe calls for quick-cooking tapioca to thicken the filling. Feel free to use cornstarch or flour if you prefer but know that the filling may be cloudy or a bit gummy when compared to a tapioca-thickened pie!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 5 cups blueberries
- Up to 1 cup sugar
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly ground nutmeg
- 1/8 tsp. freshly and finely ground black pepper
- 2 Tbsp. quick cooking or instant tapioca
- A double pie crust (either your favorite recipe or store-bought)
Preparation:
- Preheat oven to 375. In a large bowl combine blueberries, 1/2 cup sugar, lemon juice, salt, cinnamon, nutmeg, and pepper. Taste and add additional sugar to taste if you wish. Add tapioca and toss to combine.
- Line a 9-inch pie tin with a pie crust. Add filling. Either top pie with second crust, crimp edges to seal, and cut a few vents in the center of the top crust or make a lattice top (as pictured).
- Place pie on a baking sheet (to catch any bubbling blueberry filling) and bake until filling is bubbling in the center of the pie and crust is nicely browned, about 1 hour.
- Let pie cool completely before serving to allow filling to set.
Make 1 9-inch Spiced Blueberry Pie.
