Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | ---Cinnamon Crumb Crust--- |
1 cup | Graham Cracker Crumbs |
1 cup | Zwieback Toast Crumbs |
½ cup | Sugar |
½ cup | Butter |
½ teaspoon | Cinnamon -Blueberry Filling--- |
4 cups | Blueberries; Frozen Or Fresh |
½ cup | Sugar; Or More |
½ cup | Water |
1 tablespoon | Lemon Juice |
⅛ teaspoon | Cloves Or Cardamom; Ground |
2 tablespoons | Cornstarch; Or 3 Tbsp. -Sour Cream Topping--- |
2 cups | Sour Cream |
⅓ cup | Sugar |
1 teaspoon | Vanilla |
\N \N | 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@...
Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary" <diane@...> on Nov 9, 1997