Blueberry Sour Cream Pie
I’m kidding. Naturally. I won something even better: the opportunity to choose this month’s theme. The past months’ themes had been focused on food ingredients, but since I spend so much time in my blog talking about things other than the food (things that are, of course, related to food, most of the time), I figured I’d choose a pie theme that wasn’t entirely focused on the components of the food itself.
Choose a pie, I challenged, that best represents your personality and use your blog post to justify that choice.
This theme was particularly fitting for me, since I’ve just started a new job. So this was a special getting-to-know-you-treat for my coworkers. Of course, the only thing I care about is that I get the reputation for being the girl that can cook. Whether or not that they see that the pie itself is a honest representation of yours truly doesn’t really matter to me.
This Blueberry Crumble Pie, however, is me in a dish.
-The oat crumble topping is a little rough around the edges, just like me. It keeps people honest.
-The blueberries burst with personality amidst the background of sour cream filling. This is like me – mostly normal with spurts of eccentricities.
-The Graham cracker crust offers a healthy touch, something that is important to me. Did you know that Graham flour is whole wheat?
This pie and I did have one difference, though. The Blueberry Crumble Pie is perfect. And I am not.
It holds its shape when sliced. It is delicious warm or cold. With or without ice cream. Now or later. Mostly now.
One Year Ago: Curried quinoa with peas and raisins
Blueberry Crumble Pie (adapted from CookingLight)
5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons whole wheat flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon lemon extract
1 (8-ounce) carton low-fat sour cream
1/4 cup oats
1 tablespoon granulated sugar
1 tablespoon SmartBalance Buttery Spread
Preheat oven to 375°.
Place blueberries in crust; set aside.
Combine brown sugar, flour, vanilla, and sour cream; spread over blueberries. Combine oats, granulated sugar, and SmartBalance; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.