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Marie Callender's Sour Cream And Blueberry Pie

This was the last and final pie recipe from our visit at Marie Callender's. One thing we noticed right off was that the pie had apples in it. It wasn't just blueberries.

Courses: Dessert, Pies

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 355mlWater
1 cup 146g / 5.1ozPea-size-diced Delicious apple
1/4 teaspoon 1.3mlSalt
3 tablespoons 45mlCornstarch
1/4 cup 59mlWater
3/4 cup 148g / 5.2ozSugar
1/2 teaspoon 2.5mlLemon juice
1/4 teaspoon 1.3mlCinnamon
  Sour Cream Topping
1 cup 237mlSour cream
1 teaspoon 5mlVanilla
1/2 cup 99g / 3.5ozSugar
1 tablespoon 15mlCream cheese
1/2 teaspoon 2.5mlKnox gelatin
2 tablespoons 30mlCold 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.

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Average rating:

7.5 (4 votes)

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