Dehydrated Blueberry Pie for a Treat on the Trail

Who doesn’t love dessert after a long day on the trail? This blueberry pie is a sweet, tasty treat.

Ingredients (Makes 8 Servings, 230 Calories Per Serving):

Blueberry Pie Filling:

• 4 cups fresh blueberries
• 1 cup water
• 1/3 cup sugar
• 4 Tbsp corn starch
• 1/4 lemon, juiced

For the Trail:

• 1/8 of the dehydrated blueberry pie filling
• 1 cinnamon graham cracker, crumbled
• On trail: 1/3 cup water

Before the Trail:

Make Blueberry Pie Filling:

Mix all ingredients in a medium saucepan. Mash the blueberries. Cook over medium heat. Reduce to low once boiling. Stir frequently, until thickened. Remove from heat and let cool.

Dehydrating:

Spread thinly on dehydrator trays. Dehydrate at 135°F for 12+ hours, flipping after about 8 hours (once it can be flipped as a sheet), until no longer sticky.

Assembly:

• Crumble 1 graham cracker and put it in it’s own smaller bag.
• Rip dehydrated blueberry pie filling into 8 servings.
• Rip up 1 serving into small pieces and put in a ziplock bag. Add the bag with the graham crackers and seal.

On the Trail:

• Combine water and blueberry pie filling in a pot.
• Bring to a boil on high heat, stirring frequently
• As soon as a boil is reached, lower heat to a simmer. Simmer for two minutes, stirring frequently.
• Remove from heat, and stir vigorously for about two more minutes to break up any clumps. Let sit for 10 minutes, until the pie filling thickens.
• Add crumbled graham crackers on top.

Photos:

Video:

Coming soon