Blueberry Pie – 1950’s Recipe
My frozen homegrown blueberries needed to be used up. I found this 1950’s recipe different as there was no actual sugar in the ingredients, only a small amount of blueberry preserves for sweetness. My blueberries are very tart so I put a scoop of ice cream on top to add more sweetness and besides, who doesn’t love vanilla ice cream on pie!
Combine blueberries with the cornstarch in a medium bowl, tossing gently to coat.
Add the nutmeg and preserves to the blueberries then toss gently to combine well.
Place one disc of dough into a 9” pie plate. Spoon the blueberry filling into the crust.
Place the other pie dough disc on top, turn dough edge under then seal and flute. Cut several slits into the top crust to vent.
Bake in a preheated 425º oven for 10 minutes, remove pie from the oven and reduce the temperature to 350º.
Using a fork whisk yolk with sour cream in a small bowl.
Brush the egg mixture lightly over the top crust.
Bake for 40 minutes or until the top crust starts to turn a golden brown.
Cool on a wire rack for 15 minutes. Serve warm, cold or at room temperature. Top with a scoop of vanilla ice cream, optional.
Blueberry Pie - 1950's Recipe
http://www.InDianesKitchen.com
Ingredients
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1 box of two pie dough circles (or make your own)
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2 pints (4 cups) fresh or frozen blueberries
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2 Tbsp cornstarch
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2/3 cup blueberry preserves warmed in the microwave until it stirs easily but not hot
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1/4 tsp ground nutmeg
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1 egg yolk
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1 Tbsp sour cream
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vanilla ice cream, optional
Directions
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Preheat oven to 425º.
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Combine blueberries with the cornstarch in a medium bowl, tossing gently to coat.
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Add the nutmeg and preserves to the blueberries then toss gently to combine well.
-
Place one disc of dough into a 9” pie plate. Spoon the blueberry filling into the crust.
-
Place the other pie dough disc on top, turn dough edge under then seal and flute. Cut several slits into the top crust to vent.
-
Bake in the preheated 425º oven for 10 minutes, remove pie from the oven and reduce the temperature to 350º.
-
Using a fork whisk yolk with sour cream in a small bowl. Brush the egg mixture lightly over the top crust.
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Bake for 40 minutes or until the top crust starts to turn a golden brown.
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Cool on a wire rack for 15 minutes. Serve warm, cold or at room temperature. Top with a scoop of vanilla ice cream, optional.
Recipe from Nostalgic Recipe Cookbook
http://www.InDianesKitchen.com
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Categories: Blueberries, Desserts, Dough, Eggs, Jelly/Jam, Pies, Sour Cream