| 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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