Wednesday, August 02, 2006

Streusel-Topped Blueberry Cream Pie

I made this pie from time to time at the tearoom I used to make desserts for, but I can't remember where I found the recipe. No copyright infringement intended! A creamy cheesecake layer is topped by fresh blueberries and a nutty streusel. While you could make it with canned or frozen, I would suggest blueberries fresh from the farmer's market. And don't leave out the fresh lemon zest and juice! It really makes the pie special.

1 9" pie crust, unbaked*
2 eggs, beaten
6 oz cream cheese, softened
16 oz sour cream
3/4 cup granulated sugar
1/4 cup + 1 tbsp flour
1 tbsp lemon zest
2 tbsp lemon juice
1/2 tsp salt
3 cups blueberries
2 tbsp cornstarch
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter, chilled
1/2 cup chopped walnuts

Combine 2 eggs and cream cheese; beat at medium speed until smooth. Add sour cream and next 5 ingredients. Stir well. Pour mixture into pastry lined pie dish. Coat blueberries with cornstarch. Sprinkle coated blueberries over filling. Bake at 400 F for 10 minutes.

Combine 1/2 cup flour, brown sugar, and cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over partially baked pie. Bake an additional 25-30 minutes, until center doesn't jiggle loosely. Chill 1 hour or overnight before serving.

*I would actually recommend a 10" pie plate. Or a really deep dish 9" one. Otherwise you'll start adding the blueberries and everything will overflow. It will still taste good, but if this happens you might consider placing the pie plate on another baking sheet before sticking it in the oven. I may know this from experience.

Categories: Blueberries, Pie

No comments: