Blackberry pie with lemon verbena whip cream
A delightful Blackberry Pie with Lemon Verbena Whip Cream recipe that is perfect for dessert, ready in 45 minutes. This lacto ovo vegetarian dish covers 8% of your daily requirements of vitamins and minerals, appealing to both foodies and cooks alike.
Ingredients
blackberries
4 cups
butter
1 Tbsp
ground cinnamon
0.5 tsps
puff pastry
10 servings
flour
3 Tbsps
lemon
4
ground nutmeg
0.5 tsps
sugar
2 Tbsps
whipping cream
2 cups
Method
- Preheat oven to 450F. Chill a mixing bowl in the freezer.Line 9 inch pie pan with half the pastry. Cover and chill.
- Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.Cover with remaining pastry.
- Cut steam vents.
- Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees.
- Bake 34 to 40 minutes longer or until browned.Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan.
- Heat cream over medium-high heat, only at a simmer for 5 minutes.
- Pour cream and verbena leaves into a glass container and chill for 20 minutes.
- Remove verbena leaves from cream.
- Pour cream into the chilled bowl and whip using an electric mixer.
- Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.
Nutrition:
Carbs
15 g
Fat
19 g
Protein
2 g
Share recipe:
Savory olive & goat cheese palmiers
45 min
201 Calories
16 serving
Lemon mint sorbet
45 min
263 Calories
8 serving