When blueberries and peaches are in season, try this fabulous pie. It can also be prepared with frozen berries. You will love the nutty crust, the tangy blueberry filling and the special sweet topping.
- 1/3 cup whole almonds
- 2/3 cup flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons butter or margarine
- 2 cups fresh blueberries, divided
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 2 teaspoons lemon juice
- 2 tablespoons orange juice
- 2 medium fresh peaches, peeled and thinly sliced
- 1 cup light or regular sour cream (not fat-free)
- 1/4 cup sugar
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Butter a deep 9" pie pan.
Crust: In a small food processer, chop almonds. Add flour, sugar, salt, and butter. Process until well blended. Spoon into pie pan and press the mixture firmly on the bottom and up the sides of the pan. Set aside.
Filling: In a small saucepan, combine sugar, cornstarch, cinnamon, lemon juice, and orange juice. Stir to mix. Wash blueberries and add 1-3/4 cups of wet blueberries to saucepan. Cook over medium heat while stirring until mixture comes to a boil. Boil for 1 - 2 minutes or until it becomes very thick. (It will be quite liquid for a while and then it thickens quickly. Remove from heat immediately at that point.) Spoon onto bottom of pie crust. Arrange peach slices on top of the berries. Peach slices should completely cover the berries. Sprinkle with remaining ¼ cup of berries.
Topping: Combine sour cream, sugar, egg yolk and vanilla in a small bowl. Stir to mix well. Spoon over peaches and smooth out evenly with a knife of spatula.
Bake for 55 - 65 minutes or until blueberry mixture is bubbly. Let set until room temperature before cutting. Refrigerate left-overs.
Nutritional Information per serving made with sugar:
Calories: 200 Fat, gm.: 9 Protein, gm.: 4 Carbs, gm.: 41 Cholesterol, mg.: 50 Fiber, gm.: 1.7