Marie Callender's Sour Cream And Blueberry Pie

Recipe Ingredients

1		Baked and cooled 9" pie shell
		Blueberry Apple Filling
1		Blueberries in heavy syrup - (15 oz) - drained, reserving
		Juice in one bowl, berries in another
1 1/2 cups	355ml	Water
1 cup	146g / 5.1oz	Pea-size-diced Delicious apple
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Cornstarch
1/4 cup	59ml	Water
3/4 cup	148g / 5.2oz	Sugar
1/2 teaspoon	2.5ml	Lemon juice
1/4 teaspoon	1.3ml	Cinnamon
		Sour Cream Topping
1 cup	237ml	Sour cream
1 teaspoon	5ml	Vanilla
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Cream cheese
1/2 teaspoon	2.5ml	Knox gelatin
2 tablespoons	30ml	Cold water

Recipe Instructions

In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.

While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.

Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.

When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour Cream topping may be smoothed over blueberries while luke warm and chill. May be garnished with whipped cream.

This recipe yields ?? servings.

Source:
CopyKat Recipes at http://www.copykat.com

Rating

Average rating:

7.5 (4 votes)

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