This is not my pie.
Via Allrecipes
Feed Me! Creamy Blueberry Pie
I adapted this recipe ages ago but I just found another recipe (probably older than mine) that's very similar in its adaptations so I hesitate to call it mine. Either variation is good but I much prefer mine. There are more berries in my pie and the streusel is more flavorful. Mine also is thicker and holds it's shape after it's cut.
It's blueberry season. Unfortunately most of us aren't having big cookouts or picnics or other gatherings. However many of us are stuck at home and baking. If you're going to eat all that sugar and flour (and you know you will) you're going to feel better if it comes with a big helping of fruit. I generally serve this with whipped cream but I rarely add it to my own slice. This pie easily stands on it's own.
You can make your own pie crust if you like, enough for one deep dish pie (yep, you need your big pie pan for this). Just prep like usual. If you choose frozen, follow manufacturer's' directions for a one crust pie. I tend to cheat with a fresh Pillsbury crust and press it out as best I can. My pies aren't pretty but they're tasty. Yours can be both.
4 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
4 teaspoons tapioca
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons vanilla
2 eggs, beaten
1/2 cup sour cream
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 cup butter
Combine 1 cup sugar, 1/3 cup flour, cinnamon, tapioca and salt. Add eggs, vanilla and sour cream, stirring until blended.
Place blueberries in pastry shell, and spoon sour cream mixture over berries.
In another bowl, combine 1/2 cup sugar, cinnamon and 1/2 cup flour. 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.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. Cool.
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