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We also like to throw in some blackberries to add a little tartness to the pie and glaze.

• 1 (8 oz) pkg. cream cheese, softened
• 1/4 cup sugar
• 1/4 cup commercial sour cream
• 1/2 teaspoon vanilla extract
• 1 baked 9-inch pastry shell
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons comstarch
• 1 tablespoon lemon juice
• 2 1/2 cups fresh blueberries (1 cup for juice, 1 1/2 for pie)
• Commercial sour cream
• 2 tablespoons powdered sugar
• Dash of ground cinnamon
• Blueberries
• Grated nutmeg

1. Combine the first four ingredients (the cream cheese, 1/4 cup sugar, l/4 cup sour cream, 1/2 tsp. vanilla extract).
2. Beat at medium speed of an electric mixer 1 minute or until smooth.
3. Spread mixture in baked pastry shell; cover and chill for 1 hour.
4. Place 1 cup blueberries in a small saucepan; mash with a potato masher.
5. Add water; bring to a boil.
6. Reduce heat, and simmer 3 minutes.
7. Remove from heat.
8. Strain berry mixture.
9. If necessary, add water to juice to make 1 cup; return to saucepan.
10. Combine 1/2 cup sugar and cornstarch; stir into berry liquid.
11. Bring to a boil, and boil 1 minute, stirring constantly.
12. Stir in lemon juice, cool.
13. Place 1 1/2 cups blueberries over cream cheese mixture; pour glaze over top.
14. Chill 2 to 3 hours.
15. To serve, dollop each slice with sour cream.
16. Combine powdered sugar and cinnamon; sprinkle mixture over sour cream.
17. Garnish with blueberries and freshly grated nutmeg.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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