Blueberry Pie
Recipe courtesy The Harraseeket Inn Kitchen

Double pie crust
8 cups blueberries, fresh or thawed
5 tablespoons tapioca, quick cooking
½cup sugar, plus more for sprinkling on top crust
½cup brown sugar
½teaspoon salt
1 teaspoon lemon juice
½teaspoon cinnamon, plus more for sprinkling over top crust

Preheat the oven to 350°F. Mix all the ingredients together.

Pour the blueberry mixture into the pie shell and cover it with the top crust.
Crimp to seal the edges. Sprinkle the top with some sugar and cinnamon.
Vent the top crust. Place the pie plate on a cookie sheet, in case of spillage.

Bake it in the oven for approximately 1 hour and 20 minutes,
or until the center of the pie bubbles and the crust is golden brown.
Enjoy!