"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Crunch Pie Recipe

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This recipe for Blueberry Crunch Pie, by , is from The Open Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leah Wilson


8 oz. sour cream
3/4 cup sugar
1 egg
2 Tbs flour
2 tsp almond extract
1/4 tsp salt
2 1/2 cup fresh blueberries
1 9 inch unbaked pie crust (deep dish)

Streusel Crunch Topping:

3 Tbs flour
2 Tbs white sugar
3 Tbs chilled butter cut into small pieces
4 Tbs chopped pecans
1 tsp almond extract

1. Preheat oven to 400 degrees.
2. Beat together sour cream, 3/4 cup sugar, egg, 2 Tbs. flour, almond extract and salt in a bowl until smooth. Gently fold blueberries into the sour cream mixture.
3. Spoon the filling into the unbaked pie crust. Bake for 25 minutes.

While the filing is baking, prepare the streusel crunch topping.
1. In medium bowl, combine 3T flour and 2 T sugar and almond extract.
2. Cut cold butter into flour mixture until crumbly.
3. Fold in chopped pecans.
4. After the filling has baked, sprinkle streusel crunch topping over
top of pie.
5. Bake an additional 15 minutes.

Personal Notes:
Personal Notes:
Leah made this for a fall get together, and everyone loved it.




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