Copycat Marie Callenders Sour Cream And Blueberry Pie Recipe 39

MARIE CALLENDER'S SOUR CREAM BLUEBERRY PIE

Steps:

• In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.
• While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch in a small bowl.
• When apples are done add lemon juice and berry juice. Cook and stir until blended. While stirring on medium heat, add dissolved cornstarch slowly and stir constantly until thickened.
• Add berries and cinnamon mix through. Remove from heat and cool before placing it into cooled prepared pie shell. Refrigerate until thoroughly chilled.
• Dissolve gelatin in 2 tablespoon water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar is dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir.
• Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour Cream topping may be smoothed over Blueberries while lukewarm and chill. Pie may be garnished with whipped cream.

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE RECIPE - (3.9/5)

Steps:

• In a saucepan, combine diced apples with water, sugar, and salt at medium temperature until the apples are soft, about 10 minutes. While apples are cooking, mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are soft add lemon juice and the saved blueberry juice, cook and stir until blended. Stir over medium heat, add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled. SOUR CREAM TOPPING: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE

Steps:

• In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes. While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled. Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE RECIPE

Steps:

• Preheat your oven to 300 degrees F.
• In a large mixing bowl, combine sour cream, eggs, almond or vanilla extract, and sugar.
• Using a hand beater, whisk until eggs turn pale and sugar has completely dissolved.
• Add flour and salt then fold in the blueberries until evenly incorporated.
• Transfer to your blind-baked pie crust and bake for roughly an hour, or until a cake tester comes out clean.
• Once the pie is baked, remove it from the oven and increase the oven temperature to its highest setting, and set it to broil.
• Combine all ingredients for the topping. Using either a pastry cutter or your hands, knead the butter into your mixture until it resembles wet crumbs.
• Sprinkle the streusel topping at the center of the pie until completely covered.
• Return the pie back to the oven and broil for roughly 10 minutes until the topping turns golden.
• Once topping turns golden, transfer on cooling racks and allow the pie to cool completely while in the pie tin.
• If preferred, remove it from the pie tin. Portion accordingly and serve. Best served at room temperature with whipped cream or roughly 2 teaspoons of sour cream on the side per serving!