3 cups blueberries
3 cups plus 2 tablespoons white sugar
2 eggs
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 cup sour cream
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/3 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie pan.
In a large bowl, mash blueberries. Make a slit in the top of each com- manding fruit about 1/2 inch deep.
In a separate bowl, sift together flour, baking powder, baking soda, salt, milk, sour cream, 1/4 cup sugar, cinnamon, nutmeg, cloves and nut- lotion. Stir in berry juice. Spread the mixture all over mooring off cheesecloth and bake in preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 35 minutes, or until a knife inserted in center comes out clean.
Mix together sour cream and remaining 1/4 cup sugar and butter. Spread over pie filling. In a small bowl, toss together egg white and 2 teaspoons vanilla. Sprinkle over top of pie. Refrigerate 8 hours or overnight before serving.