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Blueberry Sour Cream Pie

2 deep dish pie crusts, unbaked

Filling:
2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 teaspoon almond or lemon extract
4 cups fresh or frozen blueberries
2 tablespoons flour

Topping:
1 cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar

Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tablespoons flour and fold into sour cream mixture. Pour into crusts. Bake at 350F until filling is just setting, about 25 to 30 minutes. Sprinkle topping mixture over tops of pies and bake another 12 to 15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.

Topping: Place flour, butter and sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.

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