Use on muffins or pies, replacing the second top crust.

Spread generously on muffins, they expand.

I used 4 tabelspoons of water (instead of 6) because my berries were still wet from washing. I also added an additional tablespoon of tapioca. As far as tartness, that I’ve seen people mentione…again, it’s the ripeness of the berries and it’s hard to tell if you’re buying them in the store and can’t taste them. So try a berry before making the pie at home. If it’s too tart for your liking, add more sugar than the recipe requires. I added an additional 1/4 cup (total 1-1/2 cups).

after a few hours in the fridge and all together – FANTASTIC! And, the color and texture seems really off until the blueberry mixture comes to a boil.

I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also, I added a splash of lemon juice to the blueberry mixture for some extra flavor, and I covered the edges of the pie crust with aluminum foil until the last 15 minutes (to prevent overbrowning).

I would advise changing the oven temperature to 375 degrees because even after covering the edge of the crust it still got a little overdone on 425 degrees. I would also not cook it on the bottom rack, but the middle rack. Finally, wait at least 1 hour before cutting to let the cornstarch do its thing or you will end up with to much juice. FRESH BLUEBERRYS ARE THE TICKET!!

Top with vanilla ice cream.

Fill 3/4 full into muffin tin, bake 20 minutes.

Use 2/3 cup reduced-fat sour cream, 1 tsp. vanilla, and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. cinnamon

I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly.

1. I baked the pie at 350 degreees for the entire time to minimize scorching.
2. I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. I also eliminated the water from the syrup mixture which made the pie very thick and gel-like. I also added cinnamon, cloves, allspice, and nutmeg to the syrup.
3. I mixed half of the syrup with the apples themselves before putting in the pie crust.
4. The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples. Then I was able to take my time making my lattice crust and garnishes. Then, I mixed up the rest of the syrup and brushed it on the top of the pie.
5. About 10 minutes before the pie was done (about 50 minutes had elapsed), I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon.
6. After making it again, I served it warm. NOT A GOOD IDEA! It was very runny. The first time allowed it to sit overnight and warmed it slightly in the microwave before serving.