Recipes
Blueberry Sour Cream Pie
Contributed by Ann B.
Pastry pie shell
8 oz sour cream
6 Tablespoons flour; divided
3/4 cup sugar
1 Tablespoon almond extract
1/4 teaspoon salt
1 egg, lightly beaten
1 pint blueberries
1/3 cup chopped pecans
1/4 cup butter
Pre-heat oven to 400 degrees.
Combine sour cream, 2 T flour, sugar, almond extract, salt and egg. Whisk until batter is smooth. Stir in blueberries. Spoon filling into piecrust. Smooth filling with spatula. Bake for 25 minutes.
Prepare topping. Combine remaining flour, pecans and butter in bowl. Sprinkle over pie filling. Bake for another 10 minutes. Cover crust edge with foil to prevent browning. Let cool before serving.