blueberry cream pie

ingredients:
3 cups fresh or frozen blueberries
1 unbaked pie shell1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 cup sour cream

crumb topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup better

instructions
1. place fresh blueberries in pastry shell.  if using frozen blueberries, set out on paper towels until partially thawed.  then add to pie shell; set aside.
2.  combine 1 cup sugar, 1/3 cup flour, and salt.  add eggs and sour cream, stirring until well blended.
3.  spoon over berries.
4.  combine remaining sugar and flour.  cut in butter with a pastry blender until mixture resembles coarse meal.  to do this easier, combine all the ingredients in a tupperware bowl with a tight fitting lid.  shake like crazy until the mixture is the required consistency.
5.  sprinkle the crumble evenly over the sour cream mixture.
6.  bake at 350 degrees F for 55-65 minutes or until lightly browned.  

pumpkin chiffon pie

nut pie shell:
1 c flour
1/2 c butter
1/4 c brown sugar
1/2 c finely chopped nuts - pecans

mix well.  spread in 9" pie plate.  bake at 350 degrees for 15 minutes or until lightly brown.  firmly press after shell has been taken out of the oven.  cook before adding filling.

filling:
beat until thick:
3 egg yolks (save egg whites)
1/2 c sugar

add and mix into sugar mixture:
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg

cook two mixtures in double broiler until thickened - just thickens a little.  meanwhile, soak 1 tbsp unflavored gelatin  (2 envelopes knox) in 1/4 c cold water.  when gelatin has softened add to pumpkin mixture.  stir until gelatin is dissolved.  beat 3 egg whites until stiff.  then beat in 1/2 c sugar to egg white mixture.  take hot pumpkin mixture off stove and fold in egg whites.  pour into shell and chill.  top with whipped topping.

*original recipe from wendy smith via grandma sabey