Sugar-free Blueberry Pie

4 c. fresh/frozen blueberries
1 c. frozen grape juice concentrate, undiluted
1 1/4 c. water
1/4 c. quick cooking tapioca
1 1/2 t. vanilla
2 t. lemon juice

1 baked pie crust

Wash and drain fresh blueberries. If frozen, thaw and drain. Mix grape juice concentrate, water, and tapioca in medium saucepan. Bring to a boil; remove from heat and let stand 15-20 minutes.

Return to heat and bring to a boil; simmer 5-10 minutes, stirring constantly. Stir blueberries into thickened sauce. Remove from heat; stir in vanilla and lemon juice; cool. Pour into baked pie crust. Refrigerate a few hours before serving.

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