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
