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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 baked pie shell (graham cracker crust or cookie crust)
1 (12 oz) jar red currant jelly
1 1/2 pints fresh blueberries, rinsed and well drained, picked over to remove stems
2 cups sour cream
2 tbsp light brown sugar
1 tsp ground cinnamon
Preheat oven to 350. Prepare pie shell. Put jelly in a small saucepan; bring to boil over medium-high heat, stirring often. Reduce heat and simmer jelly about 3 minutes or until melted yet slightly thickened. Put blueberries into the pie shell. Pour jelly over blueberries. In a small bowl, combine sour cream, sugar, vanilla, salt and cinnamon. Spoon mixture over berries and melted jelly. Bake pie for five minutes. Remove from oven; cool then chill at least two hours before serving. Serves 8.
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BLUEBERRY SOUR CREAM PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 baked pie shell (graham cracker crust or cookie crust)
1 (12 oz) jar red currant jelly
1 1/2 pints fresh blueberries, rinsed and well drained, picked over to remove stems
2 cups sour cream
2 tbsp light brown sugar
1 tsp ground cinnamon
Preheat oven to 350. Prepare pie shell. Put jelly in a small saucepan; bring to boil over medium-high heat, stirring often. Reduce heat and simmer jelly about 3 minutes or until melted yet slightly thickened. Put blueberries into the pie shell. Pour jelly over blueberries. In a small bowl, combine sour cream, sugar, vanilla, salt and cinnamon. Spoon mixture over berries and melted jelly. Bake pie for five minutes. Remove from oven; cool then chill at least two hours before serving. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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