Friday, November 18, 2011
FYI This pie also freezes well, if you're looking to do a little advance baking for the holidays (see directions below).
Recipe Source: Gingerbread Bagels (the blog seems to have been discontinued)
unbaked 9-inch pie crust (I used this amazing recipe for the crust)
3 cups blueberries (frozen or fresh)
1 cup sugar
1/3-cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 tsp. vanilla extract
2-1/2 Tbs. brown sugar
2 Tbs. sugar
1/2 tsp. ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
2/3 cup all purpose flour
1 Tbs. water
Roll out the pie crust and place in 9-inch pie pan. Crimp edges as desired, then set aside in the refrigerator while you work on the filling. In a medium bowl, mix together the sugar and flour. Add in the eggs, sour cream, and vanilla extract and mix until combined.
Pour the blueberries into the bottom of the crust. NOTE: If using frozen berries, do not allow to thaw first. Pour the filling over the blueberries and spread evenly. Place pie back in the fridge while you work on the crumb topping.
FOR CRUMB TOPPING: In a small bowl, mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together. Add in the flour and mix until the ingredients form a crumble topping.
Crumble the topping evenly over the pie.
FOR EGG WASH: In a small bowl, combine egg and water. Then gently brush over the edge of the crust.
Bake at 350 degrees for 50-55 minutes or until center is set. Let the pie cool before cutting into slices. Serve with a dollop of whipping cream!
NOTE: This pie freezes well. Just allow to cool completely, wrap in plastic, and freeze. Thaw in refrigerator until ready to serve or if you're impatient like us, just eat it partially frozen!
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