Although this is not a recipe blog, I wanted to share a yummy summer pie with you all...
In North Carolina, we grow some awesome blueberries and even have a huge (for our standards) blueberry festival. It takes place the last weekend in June. There is music, dancing, crafts, a beer garden, antique car show and everything blueberry!!!!
The blueberries are sold in large cases and they often sell out before the day is half over. We buy the large case, eat some right right away, cook with some, and freeze the rest.
The other day I took a pint out of the freezer to make this awesome Blueberry Sour Creme Pie. Oh, the fair also sells a little cookbook each year with local people submitting recipes. This recipe is from the 2005 edition and is one of my favs.
Here is the pie before it goes in the oven for the first time:
It goes back in after a bit, as you need to add the topping.
Heres what it looks like when its all done!!!
If you have some blueberries available~ give it a try!!
1 cup sour creme ~~ 3/4 tsp almond extract
3/4 cup sugar ~~ 1/4 tsp salt
2 1/2 Tbsp all purpose flour ~~ 2 1/2 cups fresh bluberries
1 egg beaten
6 Tbsp flour ~~ 1/2 cup chopped pecans
1/4 cup chilled, unsalted ~~ 2 Tbsp sugar
butter, cut into pieces
1 FROZEN PIECRUST
Preheat oven to 400 degrees. Mix first 6 ingredients in a medium bowl. Stir in blueberries. Spoon into crust. Bake 15 minutes.
For topping: mix flour and butter in medium bowl until small clumps form. Mix in pecans and spread evenly over pie. Bake until topping browns lightly, about 12-15 minutes. (mine took a bit longer). Cool pie to room temperature.
Refrigerate any leftovers.
Many thanks for stopping by....
Let me know if you bake it!