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Title: Blueberry Sour Cream Pie Categories: Pies Yield: 1 Servings ---Cinnamon Crumb Crust--- 1 c Graham Cracker Crumbs 1 c Zwieback Toast Crumbs 1/2 c Sugar 1/2 c Butter 1/2 ts Cinnamon ---Blueberry Filling--- 4 c Blueberries; Frozen Or Fresh 1/2 c Sugar; Or More 1/2 c Water 1 tb Lemon Juice 1/8 ts Cloves Or Cardamom; Ground 2 tb Cornstarch; Or 3 Tbsp. ---Sour Cream Topping--- 2 c Sour Cream 1/3 c Sugar 1 ts Vanilla Spritz Of Nutmeg Cinnamon Crumb Crust: 1. Combine ingredients; pat firmly or mold with another pie plate into a 9" pie plate. 2. Bake at 300 degrees for 15 minutes. 3. cool. Blueberry Filling: 1. Combine all ingredients, except cornstarch, in saucepan. 2. Bring to a slight oil, stirring constantly. 3. Add cornstarch which has been diluted with a little warm water. Cook, stirring constantly, until thick. 4. Mash some of the blueberries for a deeper color. 5. Pour into cooled shell, leaving room for topping. 6. Bake at 400 degrees just until bubbly. 7. Remove from oven and cool. Sour Cream Topping: 1. Mix all ingredients well. 2. Pour over cooled filling and spread well to cover all the filling. 3. Bake at 400 degrees for about 5 minutes, being careful not to let topping bubble. 4. Remove from oven and chill. 5. Garnish with additional blueberries and sprig of mint before serving. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary" |