I rarely need an excuse to bake dessert. Actually, I never need an excuse. We have something for dessert after every supper, and it's usually home made. Except for ice cream. I need to buy an ice cream maker. I've been meaning to do so for several summers. Anyway...
Our youngest son and the neighbour's oldest girl are heading off to college in a couple of weeks. So we're having the neighbours over for a little shindig to celebrate. Hubby is grilling ribs and I baked a pie.
Being that it's wild blueberry season up here in Maine, I made a blueberry pie. I found this recipe many years ago, clipped it out and stuck it in my recipe scrapbook. Based on the paper, font and style of the clipping, the recipe came from Bon Appetit. I've altered the recipe, because that's what I do. I use a purchased graham cracker crumb pie shell instead of the listed pastry shell. I changed the flavourings in the filling just a smidge. And I left off the crumb/nut topping.
Blueberry Sour Cream Pie
1 cup sour cream (I used low-fat)
3/4 cup white sugar
2 1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
zest from one lemon
2 1/2 cups fresh blueberries
Preheat oven to 400 F. Mix first 7 ingredients in bowl to blend. Fold in blueberries. Pour into graham crust. Bake until the filling is set, about 35 minutes. Cool to room temperature.
We have a new oven and it takes a bit longer, about 40 minutes. I look for the sides of the filling to be puffed, with one or two golden spots.
I serve with a dollop (or squirt) of whipped cream and a few fresh berries sprinkled on top.