From the Kitchen of: Sammie
Source: The Inn at Merridun, Union, South Carolina
2
deep dish pie crusts, unbaked
FILLING:
2
cups
sour cream
2
eggs
1½
cups
sugar
½
cup
flour
1½
tsp.
almond or lemon extract
4
cup
fresh or frozen blueberries + 2 tbsp. flour
TOPPING:
1
cup
flour
1
stick
butter
2/3
cup
sliced almonds
1/3
cup
sugar
Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tablespoons flour and fold into sour cream mixture. Pour into crusts.
Bake at 350°F until filling is just setting, about 25-30 minutes. Sprinkle topping mixture over tops of pies and bake another 12-15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.
Topping: Place flour, butter, sugar in food processor and puls on and off until crumbly. Add sliced almonds and pulse briefly.