BLACKBERRY SWIRL PIE

Ingredients:

1 single crust pie pastry or rolled refrigerated unbaked piecrust.
1 – 8 oz. carton dairy sour cream
¾ cup sugar
3 Tbsp all-purpose flour
1/8 tsp salt
3 cups fresh blackberries or 1 (16 oz.) pkg. frozen blackberries

Preparation:

Preheat oven to 450 degrees.  Let frozen berries stand at room temperature for 15 minutes.  Meanwhile, prepare pastry and line 9-inch pie plate.  Line pastry with double thickness of foil.  Bake 8 minutes.  Remove foil.  Bake 4 minutes more or until lightly browned.  Cool on wire rack.  Reduce oven to 350 degrees.

In bowl, combine sour cream, sugar, flour and salt.  Add blackberries and gently stir to combine.  Spoon into prebaked crust.  To prevent overbrowning, cover edge of pit with foil.  Bake 25 minutes (50 minutes for frozen berries).  Remove foil.  Bake 20 minutes more or until filling is bubbly and appears set.  Cool on wire rack for 2 hours.  Serve or cover and refrigerate. 

COCONUT-BLUEBERRY CHEESECAKE BARS

Ingredients:

½ cup butter
¾ cup finely crushed graham crackers
½ cup all-purpose flour
½ cup flaked coconut
½ cup ground pecans
¼ cup sugar
1 ½ 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp vanilla
2 cups blueberries

Preparation

Preheat oven to 350 degrees. Lightly grease 13x9x2 inch baking pan; set aside.
For crust, in small saucepan heat butter over medium heat until the color of light brown sugar.  Remove from heat; set aside.

In medium bowl stir together graham crackers, flour, coconut, pecans and ¼ cup sugar.  Stir in butter until combined.  Evenly press on bottom of prepared pan.  Bake 8 to 10 minutes or until lightly browned.

Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined.  Add eggs, brandy and vanilla.  Beat until combined.  Pour over hot crust.  Sprinkle blueberries.

Bake 18 to 20 minutes or until center appears set.  Cool in pan on rack.  Cover and refrigerate.  Cut into bars.  Store, covered, in refrigerator.

Makes 32 bars.