My son, Jeff, just l♥ves this pie! Whenever there is a special occasion, instead of cake, this is what he wants his mom to make and I'm more than happy to oblige. I don't know if it's the addition of the sour cream or the crunchy, yummy topping that makes this so special...but, my gosh, it sure is☺
- 1 unbaked deep dish pie crust, homemade or refrigerated
- 3 pints blueberries
- 1 egg
- 1 cup sour cream
- ¾ cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon almond extract
- 1/2 teaspoon table salt
- ¼ cup butter
- 4 tablespoons flour
- ½ teaspoon cinnamon
- 2 tablespoons light brown sugar
- ½ cup toasted sliced almonds or pecans
Roll crust, then transfer to a deep dish glass pie plate. Crimp edges or decorate with fork prines. Prick bottom and sides with a fork. Freeze for 10 minutes while oven preheats to 400F. Cover crust with foil, fill with dried beans or pie weights. Bake until sides set, about 12 minutes. Remove foil.
Wash berries, drain well in a colander.
Whisk egg in a large bowl, add remaining filling ingredients and combine well. Stir in berries. Pour into partially baked crust. Bake again until filling is just set, about 25 minutes. (Cover edges of pie crust with foil to prevent over-browning.)
Melt butter in a small bowl. Stir in remaining topping ingredients. Drop in small dollops evenly across partially baked pie. Bake until topping browns slightly, about 12 minutes. Cool to room temperature to serve.