This pie is delicious, regardless of whether you eat it cold, at room temperature, or warmed in the oven (our favorite). I added an extra cup of blueberries so didn't cut back on the sugar in the filling, used 3/4 cup of sour cream, and added a bit of grated lemon peel (one lemon). I put a bit less sugar in the topping as some people suggested, and added 1/2 tsp. of cinnamon. We didn't find the topping too crunchy at all...it was perfect. I baked the pie at 400° for 20 minutes, then reduced the temperature. It didn't require any additional baking time. This recipe is definitely a keeper and I think you could use it for raspberries and cherries as well.
Was this review helpful?
0 users found this review helpful
This pie is delicious, regardless of whether you eat it cold, at room temperature, or warmed...