Hawaiian Blueberry Pie

1 10 oz pineapple topping
2 1/2 tablespoons tapioca
1/2 teaspoon lemon peel -- grated
4 cups fresh or frozen blueberries -- thawed
pastry for 9 inch pie plate -- 2 crust

In large bowl, combine pineapple topping, tapioca and grated lemon peel; fold in blueberries.

Fill pastry-lined, 9 inch pie plate with mixture and dot with butter.

Adjust top crust and bake at 400F for 40 minutes.

If pineapple topping comes in a 12 oz. jar that's OK.)

Hawaiian Blueberry Pie printer friendly version located here.
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