Hello Erin. Glad you joined us.
Pie crusts in the sauces thread....hmmm..okay, that works for me! Thanks for the tip, maybe one day soon I'll be brave enough to give it a try. I do have some fresh blueberries that my mom sent me from Michigan that would be great in her dutch blueberry cheese pie....yum, now my mouth is watering!
:DAnd she's a tease, now come on Erin...you just gotta share the dutch blueberry cheese pie recipe, not fair to get us all drooling for some...
we need the recipe, it sounds delicious!!!
we need the recipe, it sounds delicious!!!Okay...no more teasing! This is my mom's recipe and she always tells people one tidbit when sharing it, so I will pass it on, too. It is a bit temperamental and doesn't always set up well...sometimes it is just a runny purple mess. But regardless of how it sets up, it is always delicious! Maybe one of you will have a suggestion on how to get it to set up better.
Dutch Blueberry Cheese Pie
Pastry for 9-inch pie, single crust
8 oz. cream cheese
1 egg
1/3 c. sugar
1/2 t. vanilla
4 c. blueberries (I have used both fresh and frozen)
3/4 c. sugar
3 T. tapioca
1/4 t. cinnamon (optional, to taste)
Topping:
2/3 c. flour
2/3 c. brown sugar
3 T. butter
Beat cream cheese, egg, 1/3 c. sugar and vanilla until fluffy.
Pour into unbaked pie shell.
Mix blueberries, sugar and tapioca with cinnamon. Pour over cheese mixture in pie shell.
Cut butter into flour and brown sugar; crumble over berries.
Bake at 375 for 40-45 minutes. Cover edges of crust with foil if they brown too quickly.
ENJOY!!
Dutch Blueberry Cheese Pie
Pastry for 9-inch pie, single crust
8 oz. cream cheese
1 egg
1/3 c. sugar
1/2 t. vanilla
4 c. blueberries (I have used both fresh and frozen)
3/4 c. sugar
3 T. tapioca
1/4 t. cinnamon (optional, to taste)
Topping:
2/3 c. flour
2/3 c. brown sugar
3 T. butter
Beat cream cheese, egg, 1/3 c. sugar and vanilla until fluffy.
Pour into unbaked pie shell.
Mix blueberries, sugar and tapioca with cinnamon. Pour over cheese mixture in pie shell.
Cut butter into flour and brown sugar; crumble over berries.
Bake at 375 for 40-45 minutes. Cover edges of crust with foil if they brown too quickly.
ENJOY!!
have you tried cooking the berries with the sugar and cinnamon; then adding the cornstarch or the tapioca to thicken? Some will cook half the berries, thicken and remove from heat, add the remaining berries and then fill the crust.
in place of tapioca you can use cornstarch with water to make a paste -
there are several options when making fruit pies
here's another old tip - to thicken the juices of the fruit, mix flour with the sugar used for sweeteneing pie. When using an under crust, sprinkle the lined pie pan with part of the combined sugar and flour before turning in the fruit, and cover the fruit with flour and sugar before adjusting the upper crust to the pie.
cook or not to cook the berries or half the berries - that is your choice
you can play around with this easily
in place of tapioca you can use cornstarch with water to make a paste -
there are several options when making fruit pies
here's another old tip - to thicken the juices of the fruit, mix flour with the sugar used for sweeteneing pie. When using an under crust, sprinkle the lined pie pan with part of the combined sugar and flour before turning in the fruit, and cover the fruit with flour and sugar before adjusting the upper crust to the pie.
cook or not to cook the berries or half the berries - that is your choice
you can play around with this easily