Bluer Than Blue Blueberry Pie

I found this recipe in a Cooks Illustrated magazine, and it is pretty much the same but I added some cinnamon into the recipe to give it a little warmth to cut through the tartness of everything else haha. Fresh or frozen blueberries can be used.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 9 in. pie

Ingredients

• 6  cups blueberries
• 1  apple, peeled and grated
• 2  teaspoons fresh lemon zest
• 1  lemon, juice of
• 3⁄4 cup sugar
• 2  tablespoons  granulated tapioca
• 1  pinch salt
• 1  tablespoon cinnamon

Directions

1. Preheat oven to 400.
2. Place half of berries in saucepan over medium heat. Mash slightly if using fresh to release juices.
3. Cook down till juice is thickened and reduced to about 1 1/2 Cups. Let cool slightly.
4. Place grated apple in kitchen towel and wring dry.
5. Put everything in bowl and toss to combine.
6. Transfer to dough lined pan, place several pats of butter and cover with more dough. Cut slits for steam.
7. Bake at 400 for 30 minutes, then reduce to 350 until done.