Mile High Fourth of July Pie
preparation
preparation time
0 mins
cook time
55
servings
10
calories
686
ingredients
0.75 cup butter Crust
0.25 cup sugar Crust
2 egg yolk Crust
2 cup flour Crust
1 teaspoons baking powder Crust
0.5 teaspoons salt Crust
2 cup blueberries Blueberry Filling
2 tablespoons tapioca Blueberry Filling
0.25 teaspoons cinnamon Blueberry Filling
0.33 cup sugar Blueberry Filling
1 tablespoons lemon juice Blueberry Filling
1 cup sour cream Sour Cream Filling
6 ounces softened cream cheese Sour Cream Filling
2 egg yolks Sour Cream Filling
0.5 cup sugar Sour Cream Filling
1 teaspoons vanilla Sour Cream Filling
1 cup tart Wisconsin cherries Cherry Topping
0.5 cup sugar Cherry Topping
1 teaspoons almond extract Cherry Topping
2 tablespoons cornstarch, stirred into 1/4 C water Cherry Topping
directions
Step 1: Crust
Beat together butter and sugar. Add yolks and beat until fluffy.
Step 2: Crust
In a separate bowl, mix flour, baking powder, and salt. Combine flour with butter and mix until well blended.
Step 3: Crust
Press 2/3 into the bottom of a 9" spring form pan. Bake at 400 F for 10 mins. Cool completely. WHILE CRUST IS COOLING, PREPARE THE BLUEBERRY FILLING AND THE SOUR CREAM FILLING.
Step 4: Crust
Press remaining dough 1-1/2 inches up the sides of the pan.
Step 1: Blueberry Filling
Combine all ingredients in a sauce pan. Let stand 15 minutes. Cook until bubbly. Turn into baked crust.
Step 1: Sour Cream Filling
Beat cream cheese smooth. Beat in sour cream. Beat in egg yolks. Beat in sugar and vanilla. Should be thick and creamy.
Step 2: Sour Cream Filling
Pour over blueberry filling. Bake at 350 F for 45 minutes. Cool on a rack slightly and then cool completely in the refrigerator.
Step 1: Cherry Topping
In a sauce pan, bring 1-1/2 C of cherries and 1/2 C of sugar to boil. Stir in cornstarch to thicken.
Step 2: Cherry Topping
Remove from heat and stir in almond extract. Stir in remaining cherries. (If desired, add a few drops of red food coloring).
Step 3: Cherry Topping
Cool completely and spread carefully over the cooled pie. Return to refrigerator.
When Ready to Serve:
Remove from pan. Whip together 1 C of Wisconsin whipping cream and 1/4 C powder sugar. Whip in a 1/2 tsp of vanilla extract. Whip until firm. * Pipe whipped cream around the edge of pie and Enjoy!
Kenmore
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