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blueberry sour cream pie

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. --Cinnamon Crumb Crust--

  2. 1 cup Graham Cracker Crumbs

  3. 1 cup Zwieback Toast Crumbs

  4. cup Butter

  5. teaspoon Cinnamon -Blueberry Filling--

  6. 4 cups Blueberries; Frozen Or Fresh

  7. cup Sugar; Or More

  8. cup Water

  9. 1 tablespoon Lemon Juice

  10. teaspoon Cloves Or Cardamom; Ground

  11. 2 tablespoons Cornstarch; Or 3 Tbsp. -Sour Cream Topping--

  12. 2 cups Sour Cream

  13. cup Sugar

  14. 1 teaspoon Vanilla

  15. Spritz Of Nutmeg

Instructions Jump to Ingredients ↑

  1. Cinnamon Crumb Crust:

  2. Combine ingredients; pat firmly or mold with another pie plate into a 9" pie plate.

  3. Bake at 300 degrees for 15 minutes.

  4. cool.

  5. Blueberry Filling:

  6. Combine all ingredients, except cornstarch, in saucepan.

  7. Bring to a slight oil, stirring constantly.

  8. Add cornstarch which has been diluted with a little warm water. Cook, stirring constantly, until thick.

  9. Mash some of the blueberries for a deeper color.

  10. Pour into cooled shell, leaving room for topping.

  11. Bake at 400 degrees just until bubbly.

  12. Remove from oven and cool.

  13. Sour Cream Topping:

  14. Mix all ingredients well.

  15. Pour over cooled filling and spread well to cover all the filling.

  16. Bake at 400 degrees for about 5 minutes, being careful not to let topping bubble.

  17. Remove from oven and chill.

  18. Garnish with additional blueberries and sprig of mint before serving.

  19. Recipe by: diane@...

  20. Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary" on Nov 9, 1997

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