Sour Cream Blueberry Pie
Source of Recipe
unknown
List of Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
11 tbsp. butter apple cider or water
1 cup reduced-fat sour cream
3 oz. light cream cheese
1 large egg
3/4 cup brown sugar
1 tsp. vanilla extract
1 egg white, beaten
2 pints blueberries
Walnut streusel topping
Recipe
For crust: mix 1 3/4 cups flour, sugar, cinnamon, and salt. Cut in butter or
blend with fingertips to consistency of coarse meal. Add apple cider just to
moisten, one tablespoon to start, then a teaspoonful at a time, just until
evenly moistened (two tablespoons average). Press dough into a ball. Roll on
lightly floured board or between sheets of wax paper. Fit into a deep 9 or 10-in.
pie pan. Flute or crimp extra dough around edge of crust for a thick, raised
rim. Heat oven to 450°F: Beat sour cream, cream cheese, egg, brown sugar, 1/4
cup flour and vanilla smooth. Brush pastry shell with egg white; fill with
blueberries. Pour sour cream mixture over berries, filling shell. Bake 10 minutes
at 450°. Reduce to 350° and bake 35 to 40 minutes more until set. Remove. Add
walnut streusel topping evenly over pie. Bake 10 to 15 minutes more. (If not
using nut topping, bake 10 minutes more.) Let cool on rack before slicing. If
desired, add whipped cream and raspberries or strawberry wedges as garnish.
Makes 8 servings.
Walnut Streusel Topping
1 cup chopped walnuts
1/4 pound (1 stick) butter, cut up
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 tbsp. cinnamon
1/4 tsp. salt
Mix nuts, butter, flour, white and brown sugars, cinnamon and salt in
blender. Pulse to a coarse crumb. Use to top desserts, added for the last 10 to 15
minutes of baking.
|
Â
Â
Â
|
member logon
