- 1 whole wheat pastry for 9-inch double-crust pie
- 1 1/2 s blueberries
- 1 apples, peeled, cored, chopped
- 1/4 crushed pineapple, drained
- 1 sugar
- 1/8 teaspoon salt
- dash ground ginger
- 1 1/2 tablespoons quick-cooking tapioca
Roll out 1/2 pastry and line 9-inch pie tin; prick bottom well. Combine berries, apples, pineapple, sugar, salt and ginger. Let stand 1 hour. Add tapioca and pour into pie shell. Roll out remaining pastry and cover pie; crimp edges and cut 6 slits in top. Bake at 450° 10 minutes; reduce heat to 350° and continue baking 30 to 35 minutes more. Cool before serving.
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