BLUEBERRY PIE
from Debbie Seip of the Angelique

fresh blueberries 2 quarts
frozen blueberries 1/2 bag
sugar 1/2 cup + -
lemon juice 1 tablespoon
tapioca 3 tablespoons
cinnamon small amount
pie shell

Pour 1/2 bag of frozen blueberries in bottom of pie shell. In large mixing bowl place 2 quarts fresh blueberries, sugar, tapioca and lemon juice and mix well. Pour berry mix on top of frozen berries sprinkle with cinnamon. Cover with second crust or crumb topping.

Bake at 350 for 50 minutes—1 hour until golden brown on top and filling thickens (it sometimes takes a little longer to bake on board the vessel.)