BLUEBERRIES AND CREAM PIE

Filling:

1 cup sour cream

¾ cup sugar

2 ½ tablespoons flour

1 egg, beaten

1 teaspoon vanilla

¼ teaspoon salt

3 ½ – 4 cups fresh blueberries

Topping:

6 tablespoons flour

¼ cup butter, chilled and cut into small pieces

⅓ cup sliced almonds

2 tablespoons sugar

Crust for one 9-10” pie

Form pie crust into pie plate and crimp the edges to form a crust.

Mix first 6 filling ingredients in a large bowl to blend.  Fold in blueberries and spoon mixture into unbaked pastry shell.

Using fingertips, massage/mix flour, butter, almonds, and sugar in a medium bowl until mixture resembles coarse meal.  Sprinkle topping over blueberry filling.

Bake at 400° for 45-50 minutes or until topping begins to brown and filling is bubbly.  Cool to room temperature and serve.

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