Copycat Marie Callender's Sour Cream And Blueberry Pie

Serving Size / Yield

12 servings

Ingredients

• 1 pie shell
  
• Filling:
  
• 1 15 oz. can blueberries in heavy syrup, drained (save juice)
  
• 1 1/2 C. water
  
• 1 C. red delicious apple, diced
  
• 1/4 tsp. salt
  
• 3 Tbs. cornstarch
  
• 1/4 C. water
  
• 3/4 C. sugar
  
• 1/2 tsp. lemon juice
  
• 1/4 tsp. cinnamon
  
• Sour Cream Topping:
  
• 1 C. sour cream
  
• 1 tsp. vanilla extract
  
• 1/2 C. sugar
  
• 1 Tbs. cream cheese
  
• 1/2 tsp. gelatin powder, unflavored
  
• 2 Tbs. water
  

Directions

[list="margin: 10px 0px 0px; padding: 0px; border: 0px; background: transparent;"][*]In a saucepan, combine diced apples with water, sugar, and salt at medium temperature until the apples are done, 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 over medium heat, add dissolved cornstarch slowly and stir constantly until thickened.
[*]Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.
[*]Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside.Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in 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 blueberries while lukewarm and chill. May be garnished with whipped cream.

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