Sumptuous Summertime Blueberry Pie
Blueberries are my favorite fruit! When I buy blueberries for baking, I need to buy twice as many to compensate for all that I eat!. As much as I love blueberries I love to make pies. A marriage made in heaven, pie crust and blueberries. The blueberry pie I made today is very rich and yummy. A wonderful combination of blueberries, sour cream, cream cheese with a walnut crumb topping. Think blueberries bake in a rich custard, surrounded by pie crust topped with a cinnamon walnut crumb topping. Rich, Rich, Rich!
Crumb Topped Blueberry Pie
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon apple cider or water
1 egg, beaten
1 cup sour cream
3 ounces cream cheese, softened
1 large egg
3/4 cup brown sugar
1/4 cup flour
1 teaspoon vanilla
4 cups blueberries, washed and dried
1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup ground walnuts
Combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to the consistency of coarse cornmeal. Sprinkle apple cider over top one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
On lightly floured surface, roll out pastry into 11-inch round, fit into 9-inch pie plate. Turn extra dough at edge into rim and flute or crimp a raised edge. Just before placing blueberry filling in shell, brush pastry with beaten egg white.
To prepare filling combine sour cream, cream cheese, egg, brown sugars, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries, pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
Prepare crumb topping mixing flour, sugars, cinnamon, salt, butter and nuts. Blend to form crumbly mixture.
After pie is finished baking, remove pie from oven and distribute crumb topping evenly over top of pie. Return to oven and bake an additional 10-15 minutes.