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Print this Recipe    Blackberry Cream

Blackberry Cream Pie

1 cup sugar
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen blackberries, thawed if frozen
1 unbaked 9-inch pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped toasted pecans
3 tablespoons softened butter

whipped cream
fresh whole berries (opt)

Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,
eggs, sour cream and vanilla. Blend until smooth. Gently fold in
blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes
or until center is set. Combine remaining 1/3 cup flour, brown
sugar, pecans and softened butter. Mix together well. Sprinkle over
hot pie. Return pie to oven for 10 minutes or until golden brown.
Remove from oven and cool on wire rack. Garnish with whipped cream
and whole berries if desired.

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