BLUEBERRY SOUR CREAM PIE
For a fresh
summer touch on the Dutch apple pie, replace the traditional garnish with a
pastry cream with sour cream and seasonal blueberries. In addition, the no
frills streusel topping is much easier to make than a classic rolled pastry.
Ingredients
- 1 deep dish unbaked pie crust
Filling:
- 1 egg
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 2 1/2 cups blueberries, fresh or frozen (if using frozen, thaw and drain really well)
Topping:
- 2 tablespoons sugar
- 3 tablespoons flour
- 1 1/2 tablespoons cold butter
Instructions
First, preheat
the oven to 400 degrees F. Prepare the pie crust by covering the edges of the
crust with aluminum foil. This will help prevent the edges from becoming too
brown.
Then, to
make the filling, combine the sugar and flour in a medium mixing bowl. Using an
electric mixer, stir in sour cream, egg, vanilla and salt on medium speed for
about five minutes. Add the blueberries carefully. Pour the dough into the pie
crust and bake for 30 minutes.
While the
cake cooks, prepare the filling by crumbling the flour, sugar and butter
together with a fork.
Remove the
pie from the oven and sprinkle over the filling. Return to oven and bake 10 to
15 minutes more until garnish is golden. Remove from oven and allow to cool
completely before slicing.
Happy
Cooking Time.
