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Sour Cream Blueberry Pie

Eating locally in the long, cold months can sometimes test one’s patience, but this meringue pie will brighten any winter day. Sour cream pies are commonly made with raisins, but here in fruit country we have dried blueberries, and they work even better. Not only delicious and nutritious, the blueberries bring a cheery purple color to the pie.
Photography By Tracy Grant | January 01, 2012

Ingredients

  • 1 prebaked 9-inch pie shell, cooled
  • 1¼ cups sugar
  • 2 tablespoons all-purpose flour
  • 2 cups sour cream
  • 4 egg yolks
  • 1½ cups dried blueberries
  • 4 egg whites
  • ⅛ teaspoon cream of tartar
  • ⅔ cup powdered sugar

Instructions

In a small bowl, blend sugar and flour well. In a heavy-bottomed saucepan, mix sour cream with egg yolks, sugar mixture and dried blueberries, blending well with each addition. Over medium heat, bring to a bubble and cook for about 5 minutes, stirring frequently as the mixture thickens to aid even cooking and prevent scorching. Set aside.

Preheat oven to 400°. For the meringue, place egg whites and cream of tartar in a large bowl and whip. Once soft peaks start forming, add sugar gradually while whipping, until all sugar has been used and egg whites are thick and glossy and hold their shape.

Pour the slightly cooled filling into pie shell. Mound meringue mix evenly on top, bringing it to the edges and making sure it seals well with the crust. Using a spatula, make peaks all around the meringue. Bake in preheated oven for 15–20 minutes, watching closely; remove pie when peaks are golden brown. Cool before serving, but do not refrigerate unless keeping overnight.

Ingredients

  • 1 prebaked 9-inch pie shell, cooled
  • 1¼ cups sugar
  • 2 tablespoons all-purpose flour
  • 2 cups sour cream
  • 4 egg yolks
  • 1½ cups dried blueberries
  • 4 egg whites
  • ⅛ teaspoon cream of tartar
  • ⅔ cup powdered sugar
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