Fresh Blueberry Pie
- Serves 6 to 8
- Prep time 25 minutes
- Cook time 8 minutes
Ingredients
For the crust:
- 375 ml (1 1/2 cups) graham cracker crumbs
- 60 ml (1/4 cup)ground almonds
- 60 ml (1/4 cup)ground pecans
- 60 ml (1/4 cup) butter, softened
- 60 ml (1/4 cup) sugar
- 1egg white
For the filling:
- 375 gcream cheese, softened
- 60 ml (1/4 cup) sugar
- 30 ml (2 tbsp) orange zest
- 60 ml (1/4 cup) sour cream
- 60 ml (1/4 cup) maple syrup
- 500 ml (2 cups)fresh blueberries
- 15 ml (1 tbsp) powdered sugar
Preparation
- Preheat the oven to 180°C (350°F). Mix the graham cracker crumbs with the almonds and pecans. Incorporate the butter, sugar and egg white.
- Press evenly into the base and sides of a 23 cm (9 in.) tart pan with removable bottom. Bake for 8 to 10 minutes. Remove the pan from the oven and let cool.
- Mix the cream cheese with the sugar and zest in a food processor. Stir in the sour cream and syrup. Spread the filling evenly over the crust.
- Top with fresh blueberries and use a fine sieve to sprinkle with powdered sugar.
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