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NewPort Shores Blueberry Sour Cream Pie
1 C. sour cream
3/4 C. plus 2 T. sugar (divided)
8 1/2 T. flour (divided)
1 egg, slightly beaten
3/4 t. almond extract
1/4 t. salt
2 1/2 C. fresh blueberries
1 baked 9-inch piecrust
1/4 C. butter, room temperature
1/3 C. chopped pecans
2 T. sugar
Preheat oven to 400°F. Combine sour cream, 3/4 cup sugar, 2 1/2 tablespoons flour, egg, almond extract and salt in small bowl. Fold in blueberries. Spoon into crust and baked until filling is set in center, about 45 minutes. If crust begins to darken while baking, cover entire pie with foil.
To make topping, in medium-size bowl, combine remaining 6 tablespoons flour with butter. Mix with fingertips until small clumps form. Add pecans, and remaining 2 tablespoons sugar, and spoon over filling. Bake until topping browns lightly, about 12 minutes. Cool to room temperature.
Makes about 8 servings.
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