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.