Monday, October 17, 2011

Tasty Tuesday-Memory Merchant's Sour Cream Blueberry Pie

David Farland's Nightingale
Memory Merchant's Sour Cream Blueberry Pie

Memory Merchant's Sour Cream Blueberry Pie

Bron's life in Nightingale by David Farland is bittersweet. He doesn't dare enjoy the glimpses of happiness he has in his new life with Olivia in St. George. Instead, he holds on to the walls he has built for himself through years of foster care. Olivia breaks through some of those barriers as she uses her skills as a memory merchant to plant in Bron's mind her own memories of learning to play the guitar.

This recipe is unique because the author suggested it. I tweaked the original recipe (given to me by Farland's lovely wife Mary) to make the sour cream and blueberry fillings separate and swirling around each other like the competing factions in Bron's life.  While visiting family in St. George, Utah (the setting of the book) I was able to make the recipe and photograph the pie on the red rocks of the area.

3/4 cup sugar
2 tablespoons cornstarch
1 cup blueberries, frozen or fresh
1 cup water
2 eggs
1 cup sour cream
1 teaspoon almond extract or lemon juice
unbaked pie crust (if you ask me nicely I will email you my mother's prizewinning pie recipe)

pecan topping (optional)
5 tablespoons flour
3 tablespoons butter, softened
3 tablespoons pecans, chopped

In a small saucepan over medium heat, stir together the sugar and cornstarch. Add blueberries and water and cook until boiling, stirring occasionally. Let boil for one minute and then remove from heat.  Allow to cool completely.

In a medium sized bowl, beat the eggs with a fork. Stir in the sour cream, and almond extract or lemon juice. Keep in the fridge or freezer until the blueberries are cooled.

Pour the cream mixture into the unbaked pie crust. Add the blueberry mixture on top of the cream. Swirl the two together with a spoon, giving it a marbled look.

Prepare pecan topping by combining the flour, butter and chopped pecans.

Cook at 400' for 30 minutes. Remove the pie and sprinkle the pecan mixture on top, if desired. Cover the edges of the pie crust with tin foil to prevent over browning. Cook for an additional 15 minutes. Let cool in the fridge. Best served the day you make it.

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