And do I have a pie to share…
Blueberry Almond Cream Pie…..to die for.
I have become obsessed with making pies these past few months. The joy and patience that a great flaky crust takes, the limitless varieties of pies you can create….I dream of pie. Often.
So making this pie for my family was a treat for me. Taking a fellow blogger’s Blueberry Cream Pie and giving it a twist to make it for my boys was just plain fun.
Blueberry Almond Cream Pie
1 – 9 inch unbaked pie crust – I used this recipe here from Melissa Clark
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 tsp almond extract
Preheat oven to 350deg.
In a mixing bowl, whisk together all ingredients (except the blueberries) until smooth and wonderful.
Pour the blueberries into the unbaked pie shell, spread evenly. Then pour the filling over the blueberries.
2 1/2 tsp light brown sugar
2 tbsps sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup all purpose flour
2 ½ tbsps almond meal, or ground almonds (I get mine at Trader Joe’s)
Whisk together all the dry ingredients in a bowl, then pour melted butter into the bowl and mix together using a fork until crumbles are formed.
Spread the crumb topping over the blueberry cream filling.
Bake in a 350 deg oven for 50 – 60 minutes. Cover crust with foil if it starts to brown too quickly.
Cool completely, slice, and enjoy!