Blueberry sour cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---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 |
| Spritz Of Nutmeg | ||
Directions
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