Recipes Desserts Blueberry Sour Cream Pie

Right now, West Michigan farms are harvesting delightful, sweet, plump blueberries. Packed full of nutrition and flavor, blueberries can be eaten fresh or preserved for enjoyment in later months. Remember that blueberries freeze well for use in baking or smoothies well after blueberry season is over. Freezing the berries, by the way, does not destroy any of the powerful and healthy antioxidants that are prevalent when the berries are fresh.

While blueberries are very healthy when eaten fresh, one cannot help but think desserts and sweet treats when large quantities of blueberries arrive in the kitchen. If you ever find yourself in the situation of possessing mass quantities of fresh blueberries, here’s some unsolicited advice: Eat some. Freeze some. Make your favorite blueberry dessert and then, perhaps, try something new.

If you are open to trying something new, consider a little twist on blueberry pie by trying this delicious recipe for Blueberry Sour Cream Pie. This pie is creamy, full of all the goodness blueberries have to offer and then topped with a sweet, crunchy butter pecan topping. The pie is best served chilled, paired with a piping hot cup of coffee and in the company of a good friend. Enjoy!

Blueberry Sour
Cream Pie



Crust:
1 frozen deep dish pie crust (let’s just make this easy…)

Blueberry Sour Cream Filling:
1 cup sour cream
¾ cup sugar
2 ½ Tablespoons flour
1 egg
¾ teaspoon almond extract
¼ teaspoon salt
2 ½ cups fresh or frozen blueberries

Butter Pecan Topping:

1/2 cup all purpose flour
4 Tablespoons butter (softened)
1/3 cup chopped pecans
2 Tablespoons granulated sugar


Directions:

In a large mixing bowl, add the sour cream, sugar, flour, egg, almond extract and salt. Mix until smooth.

Add blueberries and stir gently.

Spoon the filling inside the frozen pie crust and bake in a preheated oven at 350 degrees for 20-25 minutes.

In a small mixing bowl, add the ingredients for the butter pecan topping and mix. Sprinkle the butter pecan topping on top of the pie and continue to bake another 15 minutes, until the topping is a light golden brown.

Remove pie to cool completely and refrigerate before serving.


Char_MorseAbout Char Morse

I have been cooking for the absolute love of it for many years. I grew up in a farming community on Michigan’s west side where much of the food has always come from sources such as my dad’s enormous garden, the vast orchards of a few farmer friends, the depths of the waters of Lake Michigan and even the humble woods of my backyard. The best things I discover while “playing with food” are shared with students in the hands-on cooking classes and recipe demonstrations I do. Follow me on Facebook www.facebook.com/chefcharmorse



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