Preheat your oven to 350.

Wash your blueberries and make sure all of the stems are removed. Put 1 cup of blueberries into a sauce pan over medium-low heat. Add a splash of water -- just enough to keep them from burning.

For the pureed apricots -- I get unsulphured Turkish apricots for Sweet D to use in lots of things. They taste just like honey! (Infants shouldn't have honey because of the risk of Botulism.) Put the apricots into a sauce pan and just cover with water. Cook until they are very soft. Puree with the cooking liquid. I then put them in ice cube trays and freeze. For this I used 4 cubes.

Cut the banana into chunks and add to the pot of blueberries. Add the cubes of apricot. Let it all cook down until it coats your spoon and the side of the pan -- it should almost be like a syrup. Without sugar, it won't quite make it to syrup consistency but it will get close.

Mix the cooked blueberries and the uncooked blueberries together. Pour into your pie crust (no need to pre-bake, BTW). Put the pie on a cookie sheet to prevent a mess in your oven. Bake for 30 minutes or until the crust is golden brown.

Allow to cool completely.

Despite having no sugar and no thickening agent, this pie set up pretty nicely! I'm not sure I could've cut slices, but it was definitely not soupy. A perfect texture for a smash pie! If you wanted to make this as a dessert for your family, make the filling the same way and pour into a ceramic casserole dish. Cover with either pie crust (cut slits in the top to release the steam) or a crumble topping. Scoop with a spoon like cobbler.