| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 1 | Servings | |
INGREDIENTS
| —Cinnamon Crumb Crust— | ||
| 1 | c | Graham Cracker Crumbs |
| 1 | c | Zwieback Toast Crumbs |
| 1/2 | c | Sugar |
| 1/2 | c | Butter |
| 1/2 | ts | Cinnamon -Blueberry Filling— |
| 4 | c | Blueberries; Frozen Or Fresh |
| 1/2 | c | Sugar; Or More |
| 1/2 | c | Water |
| 1 | tb | Lemon Juice |
| 1/8 | ts | Cloves Or Cardamom; Ground |
| 2 | tb | Cornstarch; Or 3 Tbsp. -Sour Cream Topping— |
| 2 | c | Sour Cream |
| 1/3 | c | Sugar |
| 1 | ts | Vanilla |
| Spritz Of Nutmeg |
INSTRUCTIONS
Cinnamon Crumb Crust: 1. Combine ingredients; pat firmly or mold with another pie plate into a 9" pie plate. 2. Bake at 300 degrees for 15 minutes. 3. cool. Blueberry Filling: 1. Combine all ingredients, except cornstarch, in saucepan. 2. Bring to a slight oil, stirring constantly. 3. Add cornstarch which has been diluted with a little warm water. Cook, stirring constantly, until thick. 4. Mash some of the blueberries for a deeper color. 5. Pour into cooled shell, leaving room for topping. 6. Bake at 400 degrees just until bubbly. 7. Remove from oven and cool. Sour Cream Topping: 1. Mix all ingredients well. 2. Pour over cooled filling and spread well to cover all the filling. 3. Bake at 400 degrees for about 5 minutes, being careful not to let topping bubble. 4. Remove from oven and chill. 5. Garnish with additional blueberries and sprig of mint before serving. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997
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