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:

Boil until the mixture is thick
Spread thinly on dehydrator trays
Dehydrated blueberry pie filling

Video:

Coming soon

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