Blueberry Sour Cream Pie

  • 1 cup sour cream
  • 3/4 cup sugar
  • 2 1/2 T flour
  • 1 egg, beaten to blend
  • 3/4 t almond extract
  • 1/4 t salt
  • 2 1/2 cups fresh blueberries
  • 6T flour
  • 1/4 cup chilled unsalted butter
  • 1/3 cup chopped pecans
  • 2T sugar
  • 1 prepared pie crust 9”
  1. Preheat oven 400 degrees
  2. Mix first six filling ingredients in medium bowl to blend. Stir in blueberries. Spoon into crust. Bake until filling is just set about 25 minutes.
  3. Using fingertips (or a fork), mix flour and butter in bowl until small clumps form. Mix in sugar and pecans. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool.

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