It’s a Pie Party….

And do I have a pie to share…

Blueberry Almond Cream Pie…..to die for.

I have become obsessed with making pies these past few months.  The joy and patience that a great flaky crust takes, the limitless varieties of pies you can create….I dream of pie. Often.

So making this pie for my family was a treat for me.  Taking a fellow blogger’s Blueberry Cream Pie and giving it a twist to make it for my boys was just plain fun.

Blueberry Almond Cream Pie

Ingredients:

1 – 9 inch unbaked pie crust – I used this recipe here from Melissa Clark

Filling:

3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

1 tsp almond extract

Preheat oven to 350deg.

In a mixing bowl, whisk together all ingredients (except the blueberries) until smooth and wonderful.

Pour the blueberries into the unbaked pie shell, spread evenly. Then pour the filling over the blueberries.

Crumb topping:

2 1/2 tsp light brown sugar
2 tbsps sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup all purpose flour

2 ½ tbsps almond meal, or ground almonds (I get mine at Trader Joe’s)

Whisk together all the dry ingredients in a bowl, then pour melted butter into the bowl and mix together using a fork until crumbles are formed.

Spread the crumb topping over the blueberry cream filling.

Bake in a 350 deg oven for 50 – 60 minutes. Cover crust with foil if it starts to brown too quickly.

Cool completely, slice, and enjoy!

Before:

   

After:

Enjoy!!

And check out all the wonderful pies over at Tidy Mom and her #LovethePie Party!!

“Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and  Harvard Common Press”