This is for 2 pies (you must make 2 - keep 1 and give 1 away to a friend)
about 3 lbs fresh blueberries (very approx.)
1/4 c. flour
1 tbsp. tapioca
1 tsp. lemon zest
1 tbsp. lemon juice
1 granny smith apple, grated, and squeezed in a paper towel to remove all juice (the pectin helps to thicken the pie, it will completely disappear once it's baked)
1 whole pie crust (I buy the organic wholewheat ones from Whole Foods, they come in packs of two. Extra points for making your own)
1/2 c. sugar
1/2 c. Splenda
1 tsp. cinnamon
1/2 c. sugar
1 c. flour
1/2 c. butter
Preheat oven to 425F. Rinse blueberries and remove any mushy ones or stems, add lemon juice. Mix together dry ingredients and lemon zest in a separate bowl. Layer some of the blueberries into the pie crust, spoon some of the flour mixture on top, then some of the grated apple, repeat blueberries, flour, apple, and finish up with a layer of blueberries. For the crumbly top, cut the butter into the flour/sugar mixture with a pastry knife until little balls form, then layer on top of the blueberries.
Bake in a 425F oven for 20 mins, then lower the temp to 350F and bake for another 40 mins until bubbly and thick (put the pies on a baking pan in the oven because some of the juices will overflow). Cool on a wire rack until you can't stand it anymore, then eat the pie straight from the pan.