Creamy Blueberry Pie
(from rosie’s recipe box)
Use 2/3 cup reduced-fat sour cream, 1 tsp. vanilla, and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. cinnamon
Source: allrecipes.com
Categories: Dessert, not tried
Ingredients
- 3 cups fresh blueberries
- 1 (9 inch) deep dish pie crust
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- few dashes cinnamon
- 1/4 cup butter
Directions
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Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
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Place blueberries in pastry shell, and spoon sour cream mixture over berries.
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In another bowl, combine 1/2 cup sugar and 1/2 cup flour, and cinnamon. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
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Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.