This is a recipe similar to one from a restaurant known for its pies. One thing we noticed right off was that the pie had apples in it. It wasn’t just blueberries. I have been told this tastes like Marie Calender’s Sour Cream Blueberry Pie.

A big slice of pie is a great way to finish off a meal any time of the year, but in the heat of the summer, no pie filling is more satisfying than blueberry. This homemade blueberry pie recipe takes the traditional blueberry pie to the next level by adding a sour Cream-based topping. The sour cream cuts through some of the blueberries’ cloying sweetness with a sophisticated tartness that although some kids may turn their noses up at, adults will find refreshing.

Why Canned Blueberries? Aren’t Fresh Blueberries Better?

Fresh blueberries are great for snacking or using in a traditional blueberry pie, but in this recipe, they just won’t work. If you are not the type of person who has a stash of canned blueberries in your cellar, you will have to pick some up from the store. Look for a brand like Oregon Specialty Fruit that comes in a heavy syrup. A thicker syrup will help to ensure a firmer pie filling.

Don’t worry too much about the sweetness of the canned blueberries in heavy syrup. The apples you use will help to cut down on the overall sweetness of the filling.

How to Prepare Gelatin

Preparing, or blooming gelatin, is easy, but many home cooks may be unfamiliar with how to do it the right way. This recipe calls for a half teaspoon of powdered Knox brand of gelatin, but you can use an alternative brand if you prefer. However, since powdered gelatins’ strengthening power differ, you will need to bloom it according to the instruction on the package.

For the Knox brand of powdered gelatin, pour two tablespoons of cold water into a small bowl and add a half teaspoon of gelatin powder. Wait a few minutes until the gelatin swells up and has the consistency of jelly. Use your finger to check for any unbloomed grains of gelatin at the bottom of the bowl. Pop the gelatin the completely bloomed gelatin into the microwave, cover, and heat for around ten seconds until it completely melts. If you do not have a microwave, pour a tablespoon of near-boiling water on top of bloomed gelatin and stir until it melts.

Let the gelatin cool down slightly before adding it into the sour cream mixture. For the best results, your mixture should be at room temperature. On a side note, gelatin contains animal collagen, to make this blueberry sour cream pie vegetarian, you need to use an alternative thickener like agar or pectin.

Tips For Making and Storing Blueberry Sour Cream Pie

• Choose the right apples. The apples you choose can make a huge difference, not just in the flavor of the pie, but also the consistency. In addition to the corn starch, the pectin from the apples helps to thicken the pie filling. Green apples like Granny Smith have the most pectin, are tart. Less tart apples that still will hold up well when cooked include Jonagold and Honeycrisp.
• Store covered in the fridge. This homemade blueberry pie will keep for two to three days in the refrigerator when covered, although you may notice some liquid at the bottom of the pan after a day or two.

Always have a new recipe to try out when you follow us on Twitter!

Ingredients

Here is what you need to make the pie:

• Baked pie shell
• Blueberries in heavy syrup
• Apple
• Salt
• Cornstarch
• Sugar
• Lemon juice
• Cinnamon
• Sour cream
• Vanilla
• Cream cheese
• Knox Gelatin

How to Make Sour Cream Blueberry Pie

In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.

While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch.

When apples are done, add lemon juice and berry juice. Cook and stir until blended.

While stirring on medium heat, add dissolved cornstarch slowly and stir constantly until thickened.

Add berries and cinnamon mix through. Remove from heat and cool before placing the filling into the cooled prepared pie shell.

Refrigerate until thoroughly chilled.

Dissolve gelatin in 2 tablespoons of water and set aside.

Mix sour cream, sugar, cream cheese, and a dash of salt in a pan warm on low heat until sugar is dissolved and everything is mixed thoroughly.

Stir and watch that mixture does not burn or dry out. When all is smooth and blended, add vanilla and stir.

Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat.

Sour Cream topping may be smoothed over blueberry filling while it is lukewarm.

Refrigerate pie until serving.

Slice and enjoy!

Love homemade desserts? Try these recipes

• Pineapple Angel Food Cake
• Olive Garden Desserts – Tiramisu
• Peach Cobbler with Bisquick
• Chinese Almond Cookies
• Pistachio Pudding Cake
• Rhubarb Coffee Cake
• White Chocolate Covered Oreos
• Jello and Cool Whip Layered Dessert
• Lemon Lush Recipe
• Cherry Turnover Recipe

More Blueberry Dessert Recipes

• Blueberry Cheesecake Pie
• Blueberry Sour Cream Pie Marie Callender
• Blueberry Cream Cheese Squares

Be sure to take a look at more of my homemade dessert recipes and copycat favorites.

The post Marie Callender’s Sour Cream Blueberry Pie appeared first on CopyKat Recipes.