Vegetarian

Blackberry pie with lemon verbena whip cream

Name: Blackberry pie with lemon verbena whip cream
Total time: 45 min
Yield: 10 servings
Ingredients: 576 g blackberries; 1 Tbsp butter; 0.5 tsps ground cinnamon; 10 servings puff pastry; 3 Tbsps flour; 4 lemon; 0.5 tsps ground nutmeg; 2 Tbsps sugar; 476 ml whipping 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

576 g

butter

1 Tbsp

ground cinnamon

0.5 tsps

puff pastry

10 servings

flour

3 Tbsps

lemon

ground nutmeg

0.5 tsps

sugar

2 Tbsps

whipping cream

476 ml

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.