Shelly's Recipe

SOUR CREAM BLUEBERRY CRUNCH PIE

Category: Pies - Fruit

3/4 cup sugar
2 tbsp flour
1/4 tsp salt
2 eggs
1 (8 oz) container sour cream
1/2 tsp vanilla
3 cups blueberries
1/2 cup flour and sugar
1/3 cup cold butter
1/2 cup coarsely chopped almonds

In a large bowl, stir together the first 3 ingredients. In a small bowl, beat the eggs lightly; stir in sour cream and vanilla. Add to sugar mixture, stirring until combined. Add blueberries and gently stir until coated. Transfer filling to a pastry-lined pie plate.

To prevent over-browning, cover edge of pie with foil. Bake at 375 for 30 minutes or until set about 2 inch in from the edge. Meanwhile, for the topping, in a medium bowl, stir together the flour and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in almonds. Remove foil from edge of pie. Spoon crumb mixture evenly over filling. Bake about 25 minutes more or until top is slightly puffed and golden brown.