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

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