KRAFT TAPIOCA RECIPES

Name: Kraft Blueberry Pie With Tapioca
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 berry pie
Ingredients: 4 cups fresh blueberries, stemmed and washed (read Intro); 1 cup unbleached white sugar; 1/4 cup minute tapioca ("instant"); 1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice); 1/2 teaspoon almond extract (my addition); 1/4 teaspoon ground cinnamon; 1 prepared double pie crust; 1 tablespoon butter

KRAFT BLUEBERRY PIE WITH TAPIOCA RECIPE - FOOD.COM

Kraft Blueberry Pie With Tapioca Recipe - Food.com image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 berry pie

Number Of Ingredients 8

Ingredients

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
PREHEAT oven to 400°F.
Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
Let stand 15 minutes.
Fill the pie pan with the berry mixture.
Dot top of pie with butter.
Cover top with second pie crust.
Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
Cool about 10 minutes before slicing.
Serve with ice cream, whipping cream, etc.

Nutrition Facts : Calories 2321.8, FatContent 73.3, SaturatedFatContent 22.4, CholesterolContent 30.5, SodiumContent 1274.4, CarbohydrateContent 417.7, FiberContent 21, SugarContent 292.8, ProteinContent 15.6

KRAFT BLUEBERRY PIE WITH TAPIOCA RECIPE - FOOD.COM

Kraft Blueberry Pie With Tapioca Recipe - Food.com image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 berry pie

Number Of Ingredients 8

Ingredients

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
PREHEAT oven to 400°F.
Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
Let stand 15 minutes.
Fill the pie pan with the berry mixture.
Dot top of pie with butter.
Cover top with second pie crust.
Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
Cool about 10 minutes before slicing.
Serve with ice cream, whipping cream, etc.

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