RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1135
View Recipe |
|
Recipe Name: |
Blueberry Crumble Pie |
Source: |
, June 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
375 |
Approx. Cost/Serving: |
$10.00
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
|
|
Ingredients:
|
Directions:
Preheat oven to 375 degrees.
Place blueberries in crust; set aside.
Combine brown sugar, flour, vanilla, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375 for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack. |
|
|
Nutrition per Serving: |
Calories: |
362 |
Total Carbs: |
41.5 |
Net Carbs: |
0.0 |
Cholesterol: |
9.3 |
Fat: |
12.4 |
Protein: |
3.19 |
Fiber: |
1.45 |
Sodium: |
187.51 |
|
|
|