Blueberry Sour Cream Pie

Fruffy posted 11-24-98

Blueberry Sour Cream Pie

The Inn at Merridun
Union, South Carolina


2 deep dish pie crusts, unbaked

Filling:
2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 tsp almond or lemon extract
4 cups fresh or frozen blueberries + 2 tbsp flour

Topping:
1 cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar


Preheat oven to 350 F.

Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tbs flour and fold into sour cream mixture. Pour into crusts.

Bake at 350 until filling is just setting, about 25-30 minutes. Sprinkle topping mixture over tops of pies and bake another 12-15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.

Topping: Place flour, butter, sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.


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