For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
- Prep time 35 minutes
- Total time 2 hours & 45 minutes
Ingredients
Pastry:
Streusel Topping:
Method
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle in ice water, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if needed. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Let pastry stand at room temperature for 5 minutes to soften slightly. On lightly floured work surface, roll out to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. If necessary, trim to fit, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. Chill until firm, about 30 minutes.
In bowl, whisk together sour cream, egg, sugar, flour, lemon zest, vanilla and salt until smooth; stir in blueberries. Scrape into pie shell. Bake on bottom rack of 425 F (220 C) oven for 15 minutes.
Streusel Topping: Meanwhile, in bowl, whisk together flour, brown sugar and cinnamon. Using fingers, rub in butter until mixture resembles coarse crumbs. Sprinkle evenly over pie.
Bake on bottom rack of 350°F (180°C) oven, covering crust with foil if browning too quickly, until filling is puffed and set but still jiggly, and pastry is deep golden brown, about 40 minutes.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 86 mg
- Sugars 30 g
- Protein 6 g
- Calories 394.0
- Total fat 20 g
- Potassium 132 mg
- Cholesterol 67 mg
- Saturated fat 12 g
- Total carbohydrate 50 g
%RDI
- Iron 10.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 5.0
