From the kitchen of One Perfect Bite...I have my very own Captain America. Many of you, I know, live in communities where temporary camps for the the homeless occasionally spring up. Our community is no different. I was, however, startled today, when my (damn fool) hero, better known to all of you as the Silver Fox, brought the car to a screeching halt in front of one such camp. He charged out of the car and started what could best be described as a confrontation with a group of men in the camp. Now you must understand that the Fox, while liberal in the extreme, is a veteran who has strong feelings about honor, duty and the American flag. As it happened, this group was flying the American flag upside down. To them it is a symbol of distress. To him it was a symbol of disrespect. No punches were exchanged, but a very heated discussion took place before the flag was taken down and rehung in the proper fashion. It was not a bad day's work for my old codger. It definitely was a day deserving of an all- American dessert. I thought this pie would be a perfect treat. It is simple enough for a child to make and yet it is delicious. I do hope you'll give it a try. Here is how it is made.
Blueberry Custard Pie...from the kitchen of One Perfect Bite inspired by allrecipes.com
3 cups fresh blueberries
1 (9-inch) unbaked pie crust
1 cup white sugar
1/3 cup all purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 cup sour cream
1/2 teaspoon almond extract
1/4 cup white sugar
1/4 cup all purpose flour
2 tablespoons butter
1) Preheat oven to 350 degrees F. Place blueberries in pastry shell and set aside.
2) To make custard: Combine sugar, flour, and salt. Add eggs, sour cream and almond extract, stirring until blended. Pour custard over blueberries.
3) To make streusel topping: Combine sugar and flour in another bowl. Cut in butter until mixture resembles coarse meal. Sprinkle streusel over filling in pie shell.
4) Bake for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Yield: 8 servings.
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Three Years Ago Today: Four Years Ago Today:Corn Salad with Tomatoes and Feta Cheese Chicken and Water Chestnut Rissoles