Marie Callender's Sour Cream And Blueberry Pie
recipe at a glance
5 stars - 4 reviews
ready in: 2-5 hrs
serves/makes: 6recipe id: 75067cook method: stovetop
1 baked and cooled (9" size) pie shell
***BLUEBERRY APPLE FILLING***
1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
1 1/2 cup water
1 cup finely diced red delicious apple
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
***SOUR CREAM TOPPING***
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon unflavored gelatin powder
2 tablespoons cold water
In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.
While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.
Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.
When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.
478 calories, 17 grams fat, 80 grams carbohydrates, 4 grams protein per serving
ratings & reviews
|Nov 28, 2013 jodyaMember since: November 28, 2013
I had the same problem of the sour cream topping not thickening. It did seem to thicken after cooling but would be hard to spread on pie. I'm making my second batch of topping and since I didn't like the off white color after adding vanilla I'm using clear vanilla by Wildman's. The recipe is a bit confusing too. If I have success with my second topping I'll post a new clearer recipe. The pie filling is delicious and I would make again, just need to fix topping.
Nov 14, 2013 Guest Foodie
I could not get the Sour Cream Topping to thicken. I also wanted to pull up a picture and could not find one. This is the first time I am trying this recipe. I tried the topping using whipped cream cheese and then regular cream cheese. It didn't make any difference. I tried to add my name like requested, but could not.
Nov 7, 2013 Guest Foodie
EXCELLENT pie recipe!!
Aug 30, 2012 duallydee
I love Marie Callendar's pies, esp the sour cream ones. This is as good as it gets, have made it a dozen times and is the friend's and families new favorite. (They are east coast and have never been to a Marie's)
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.