Made this for a low key summer dinner party last night--it was the perfect ending to a meal of crab legs, watermelon, and grilled corn on the cob.
Blackberry Crumb Pie
Ingredients
scant 1 c Sugar
8 oz low fat sour cream
3 tbs All-purpose flour
1/8 tsp Salt
4 c Fresh blackberries or blueberries, or a combination of the two types
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Fine dry breadcrumbs
1 tbs Sugar
1 tbs Butter or margarine; melted
1 tsp cinnamon
Directions
Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell, mounding slightly in the middle; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture evenly over berries. Combine breadcrumbs, 1 tablespoon sugar, butter, and cinnamon; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until crust is golden brown and berry filling is liquid and bubbling. Allow to rest for approximately 1-2 hours before serving.
(Adapted from Southern Living)
Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell, mounding slightly in the middle; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture evenly over berries. Combine breadcrumbs, 1 tablespoon sugar, butter, and cinnamon; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until crust is golden brown and berry filling is liquid and bubbling. Allow to rest for approximately 1-2 hours before serving.
(Adapted from Southern Living)
2 comments:
i just printed this out - i'm TOTALLY making it soon :)
Did I post that last comment?? Well... I made it and it was SO GOOD! Made one raspberry and the other blueberry/blackberry. The raspberry had fewer berries so it was a little creamier/cakier than the blueberry/blackberry, which was MOUNDED with fruit - so good. Thanks for the recipe, CD. My whole fam loved it.
Post a Comment