—Cinnamon Crumb Crust—
1 c Graham Cracker Crumbs
1 c Zwieback Toast Crumbs
1/2 c Sugar
1/2 c Butter
1/2 ts Cinnamon
—Blueberry Filling—
4 c Blueberries; Frozen Or Fresh
1/2 c Sugar; Or More
1/2 c Water
1 tb Lemon Juice
1/8 ts Cloves Or Cardamom; Ground
2 tb Cornstarch; Or 3 Tbsp.
—Sour Cream Topping—
2 c Sour Cream
1/3 c Sugar
1 ts Vanilla
Spritz Of Nutmeg
Cinnamon Crumb Crust:
1. Combine ingredients; pat firmly or mold with another pie plate into a 9″
pie plate.
2. Bake at 300 degrees for 15 minutes.
3. cool.
Blueberry Filling:
1. Combine all ingredients, except cornstarch, in saucepan.
2. Bring to a slight oil, stirring constantly.
3. Add cornstarch which has been diluted with a little warm water. Cook,
stirring constantly, until thick.
4. Mash some of the blueberries for a deeper color.
5. Pour into cooled shell, leaving room for topping.
6. Bake at 400 degrees just until bubbly.
7. Remove from oven and cool.
Sour Cream Topping:
1. Mix all ingredients well.
2. Pour over cooled filling and spread well to cover all the filling.
3. Bake at 400 degrees for about 5 minutes, being careful not to let
topping bubble.
4. Remove from oven and chill.
5. Garnish with additional blueberries and sprig of mint before serving.
Yields
1 Servings