Deep Dish Blueberry Pie

We're crazy about blueberries and here's another decadent recipe you could sink your teeth into...

This pie is great served with a scoop of Vanilla Bean Ice Cream! Yum!

Ingredients:
5-6 cups of fresh blueberries
7 Tablespoons Minute Tapioca
3 Tablespoons water
2 Tablespoons Lemon Juice
1 Tablespoon Lime Juice

1 teaspoon Cinnamon
1/2 teaspoon Allspice

1/3 granulated sugar
1/3 cup brown sugar

Couple Tablespoons of butter
Egg Wash (Beaten egg with a little water)

Pie Crust - Make your own or if your are in a hurry like me, just get a frozen pie dough...;-)

Directions:
Heat oven to 425 degrees F. In a large bowl, whisk white and brown sugar together with tapioca flakes, cinnamon and allspice. Add blueberries. Mix well. Then add water, lemon and lime juices.

Roll out first half of the pie crust onto a pie dish. Spoon blueberry filling and juices onto the pie shell. Dot with butter, then cover with the rest of the pie crust...crimp edges and poke holes on top. Then brush with an egg wash.

Place pie plate on a baking pan lined with foil (to catch excess juices) and bake for 30 minutes at 425 degrees F. After 30 minutes cover top lightly with foil to avoid over browning, then reduce heat to 375 degrees F and bake for another 45 - 50 minutes.

Completely cool pie on a rack for about 4 hours. If served warm, the pie filling will be runny.

**For this recipe, I cheated and used frozen Pillsbury Pie Dough...