Blueberry Pie
My Great-Grandmother, Arizona Henry, loved blueberry season. Blueberries grow wild in Morgan County, and Grandma had a knack for finding them. Wild blueberries are smaller and sweeter than the ones you get at the grocery store. I am a fan of blueberry trees. We have several blueberry trees on my walking path around the hospital. The birds enjoy hanging out in these trees, gobbling up all the fresh blueberries. One even pooped on me while gathering my snack container full of fresh blueberries. It is a weird feeling to have warm bird poop running down your arm. 
Finding wild blueberries is like winning the health lottery. Blueberries may decrease your risk of heart disease, boost brain health, lower blood sugar levels, and improve insulin sensitivity. Blueberries contain iron, phosphorus, calcium, magnesium, manganese, zinc, and vitamin K. 1 cup of blueberries has 3.6 grams of fiber. Individuals with diabetes should consume high-fiber diets that can help them better manage their blood glucose levels. Fresh blueberries are one of the best fruits for people with diabetes to eat as they are lower in sugar.
Blueberries have a sweet taste and will add flavor to any dish. Eating fresh blueberries is always best. They can be added to almost any salad, smoothie, pastry, jelly, or jam. Blueberries freeze easily for a wintertime dish.
Blueberry Pie
3 cups fresh blueberries
½ cup honey
1 tsp cinnamon
¼ tsp nutmeg
2 tbsp. tapioca
1 tbsp. lemon juice
2 pre-made pie shells
- Mix all ingredients, cook over low to medium heat, and cool.
- Place in prepared 9 ” pie shells, covering the pie filling with the other crust, pinching them together.
- Bake in the oven at 400 for 30-35 minutes.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.
