Categories: dessert, fruit, sweet

Ingredients

• FILLING
• 3 cups Fresh Blueberries
• 1 cup Sugar
• 1/4 cup All Purpose Flour
• 1/4 tsp. Salt
• 2 Eggs
• 1/2 cup Sour Cream
• 1 pie crust
• TOPPING
• 2/3 c. packed light brown sugar
• 3/4 c. quick cooking oats
• 1/2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 6 T. butter, melted

Directions

1. Preheat oven to 375 degrees F. Press pie crust into 9-inch pie plate.

2. FILLING: Whisk together the sugar, flour, and salt in a medium bowl. Add the eggs and sour cream and mix until smooth.

3. Take the pie pan out of the refrigerator and fill with the blueberries. Pour the wet mixture evenly over the blueberries. Place the lattice on top of the pie. Trim the excess of the lattice and fold the excess of the bottom pie dough over the lattice. Crimp the dough to seal.

4. Brush the top of the pie with water and then sprinkle with sugar. Place on a baking sheet on the lower rack in the oven. Bake for about 1 hour, until the dough is a deep golden browned and the blueberries juices are bubbling. Cool completely before slicing and serving, about 3 hours.

5. TOPPING: In a medium bowl, stir together the brown sugar, oats, flour, cinnamon and nutmeg. Mix in melted butter with fork (or hands) until crumbly. Spread evenly over the pie filling. Bake for 60 minutes or until top is browned. Cool completely on a wire rack.

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