Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Blueberry Sour Cream Pie
Famous Authors (View All Authors)
Pies - Blueberry Sour Cream Pie Post by :cmhent Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1818

Click below to download : Pies - Blueberry Sour Cream Pie (Format : PDF)

Pies - Blueberry Sour Cream Pie

The Inn at Merridun
Union, South Carolina

2 deep dish pie crusts, unbaked

2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 tsp almond or lemon extract
4 cups fresh or frozen blueberries + 2 tbsp flour

1 cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar

Preheat oven to 350° F.

Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tbs flour and fold into sour cream mixture. Pour into crusts.

Bake at 350 until filling is just setting, about 25-30 minutes. Sprinkle topping mixture over tops of pies and bake another 12-15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.

Topping: Place flour, butter, sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.

If you like this book please share to your friends :

Pies - Blueberry Freeform Pie Pies - Blueberry Freeform Pie

Pies - Blueberry Freeform Pie
1 1/2 cups flour 1/2 cup butter 1/2 cup icing sugar, (powdered sugar) extra for dusting 1/4 cup lemon juice 1 egg white, lightly beaten 1 lb blueberries 1/4 cup icing sugar 1 teaspoon finely grated lemon rind 1/2 teaspoon ground cinnamon Preheat oven to 180*C (350*F) Place the flour, butter and icing sugar in a food processor. Process for 15 seconds or until fine and crumbly Add almost all the juice, process briefly until mixture comes together, adding more juice if necessary. Turn pastry out onto a sheet of baking paper and press together until smooth. Roll out

Pies - Blueberry -  Blueberry Sour Cream Pie Pies - Blueberry - Blueberry Sour Cream Pie

Pies - Blueberry -  Blueberry Sour Cream Pie
1 cup Graham Cracker Crumbs 1/4 cup Pecans or Walnuts, finely chopped 2 Tbs. All-purpose Flour 1/2 cup and 1 Tbs. Granulated Sugar, divided 1/3 cup Butter or Margarine, melted 3 Tbs. Cornstarch 1 tsp. Unflavored Gelatin 1 1/3 cups Milk 1 1/2 cups Sour Cream 1 Tbs. Vanilla Extract 3 cups fresh Blueberries To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a pre-heated