It’s almost berry season; if you’re lucky it is already!
2 frozen prepared pie shells, thawed
4 cups fresh blueberries
¾ cup sugar
¼ cup quick-cooking tapioca
½ teaspoon almond extract
Preheat oven to 425 degrees. Combine blueberries, sugar, tapioca and almond extract in a large bowl and mix well. Spoon into crust. Roll out second crust and gently place over blueberry filling. Press edges together to seal. Cut 3 to 5 slits in the top crust. Sprinkle with sugar. Bake for 20 minutes. Reduce heat to 375 degrees. Bake for 35 minutes longer. Cool. Extra delicious served with whipped cream or vanilla ice cream.