Recipe - Blueberry Sour Cream Pie

Cinnamon Crumb Crust
1 cup Graham Cracker Crumbs
1 cup Zwieback Toast Crumbs
One half cup Sugar
One half cup Butter
One half teaspoon Cinnamon
Blueberry Filling
4 cup Blueberries; Frozen Or Fresh
One half cup Sugar; Or More
One half cup Water
1 tablespoon Lemon Juice
1/8 teaspoon Cloves Or Cardamom; Ground
2 tablespoon Cornstarch; Or 3 Tbsp.
Sour Cream Topping
2 cup Sour Cream
1/3 cup Sugar
1 teaspoon Vanilla
Spritz Of Nutmeg

Cinnamon Crumb Crust:

1. Combine ingredients; pat firmly or mold with another pie plate into a 9"
pie plate.

2. Bake at 300 degrees for 15 minutes.

3. cool.

Blueberry Filling:

1. Combine all ingredients, except cornstarch, in saucepan.

2. Bring to a slight oil, stirring constantly.

3. Add cornstarch which has been diluted with a little warm water. Cook,
stirring constantly, until thick.

4. Mash some of the blueberries for a deeper color.

5. Pour into cooled shell, leaving room for topping.

6. Bake at 400 degrees just until bubbly.

7. Remove from oven and cool.

Sour Cream Topping:

1. Mix all ingredients well.

2. Pour over cooled filling and spread well to cover all the filling.

3. Bake at 400 degrees for about 5 minutes, being careful not to let
topping bubble.

4. Remove from oven and chill.

5. Garnish with additional blueberries and sprig of mint before serving.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 231 by "Diane Geary"
diane@keyway.net on Nov 9, 1997