TOPPING:
1 cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar
DIRECTIONS:
Filling: Mix all filling ingredients, except blueberries. Toss
blueberries with 2 tbs flour and fold into sour cream mixture. Pour
into crusts.
Bake at 350 until filling is just setting, about 25-30 minutes.
Sprinkle topping mixture over tops of pies and bake another 12-15 minutes.
Cool to room temperature; serve near room temperature; refrigerate unused
portions.
Topping: Place flour, butter, sugar in food processor and pulse on and
off until crumbly. Add sliced almonds and pulse briefly.
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