How about some pie and a cuppa tea in the garden today? I've saved you a slice! I'm using my Brentwood by Adams, English Ironstone.
1 unbaked pie crust, homemade or store-bought
1 T. flour
1 t. sugar
Fit the pie dough into a 9" glass pie pan. Sprinkle the bottom of the dough with the flour and the sugar. Put into the refrigerator until firm, or about 30 minutes. Meanwhile, make the filling.
2 cups blueberries
3/4 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
1 t. cinnamon
3 T. flour
1 t. lemon zest
juice from 1/2 large lemon
Sugar Cookie Crumble (recipe follows)
In a large pot, combine apples, blueberries, sour cream, both sugars, cinnamon and flour. Over medium heat, stir together and bring to a light boil (about 10 minutes). Reduce heat to a simmer and add lemon zest and juice, Stir together and then remove from heat.
Preheat oven to 400 degrees.
Pour filling into pie shell. Bake in oven for 10 minutes. Remove from the oven and add Sugar Cookie Crumble to the top, covering all the way to the edges of the pan to prevent berries from splattering.
Reduce heat to 350 degrees. Bake pie for an additional 40-45 minutes.
Remove and let cool. Serve with freshly whipped cream or vanilla ice cream.
Sugar Cookie Crumble: In a food processor, combine 1 cup sugar, 1 cup flour, 1/2 cup butter and a pinch of salt. Pulse together until combined.
NOTE: The next time I make this, I may not use a bottom crust and just bake it as a crisp!
Thank you for your visit! xo