From August 1975
Maine Blueberry Cream Cheese Pie
- 1 pie shell pre-baked
- 1 8 oz package cream cheese
- 3/4 cup sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 1 cup blueberries
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- confectioner's sugar
Blend the cream cheese and 1/4 cup sugar together.
Add the sour cream and vanilla, spread in cooled pie shell and chill.
Mash 1 cup of the blueberries with the water.
Boil and strain; you should have about 1 cup of blueberry juice.
In a saucepan, combine the remaining sugar and the cornstarch.
Add the reserved blueberry juice, stir.
Cook until thick, remove from heat.
Add the lemon juice and cool completely.
Pour 2-3 cups of fresh blueberries over the cream cheese pie.
Spoon the blueberry glaze over, and chill 3 hours.
Dust with the sugar, cinnamon, and nutmeg.