Blackberry Pie With Lemon Verbena Whip Cream
Blackberry Pie With Lemon Verbena Whip Cream is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 233 calories. For $1.
Kochzeit
45 min
Portionen
10
Zutaten
9
Nährwerte
pro Portion233 kcal
Kalorien
3 g
Eiweiß
19 g
Fett
16 g
Kohlenhydrate
Zubereitung
- 1
Preheat oven to 450F. Chill a mixing bowl in the freezer.Line 9 inch pie pan with half the pastry. Cover and chill.
- 2
Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.Cover with remaining pastry.
- 3
Cut steam vents.
- 4
Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees.
- 5
Bake 34 to 40 minutes longer or until browned.Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan.
- 6
Heat cream over medium-high heat, only at a simmer for 5 minutes.
- 7
Pour cream and verbena leaves into a glass container and chill for 20 minutes.
- 8
Remove verbena leaves from cream.
- 9
Pour cream into the chilled bowl and whip using an electric mixer.
- 10
Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.
