This is a recipe from Dr. Weil. He's a holistic doctor and I get his daily health tips and recipes. This pie is delicious, easy, and low sugar!
Blueberry Pie
Ingredients
1 ½ pounds fresh or frozen blueberries
½ cup light brown sugar
Juice of ½ fresh lemon
1 teaspoon cinnamon
2 tablespoons cornstarch or arrowroot powder
2 tablespoons cold water
1 baked pie crust (I like the whole heat Sprouts brand)
Instructions
Bake pie crust
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.
Blueberry Pie
Ingredients
1 ½ pounds fresh or frozen blueberries
½ cup light brown sugar
Juice of ½ fresh lemon
1 teaspoon cinnamon
2 tablespoons cornstarch or arrowroot powder
2 tablespoons cold water
1 baked pie crust (I like the whole heat Sprouts brand)
Instructions
Bake pie crust
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.
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