Blackberry Pie With Lemon Verbena Whip Cream

Name: Blackberry Pie With Lemon Verbena Whip Cream
Total time: 45 min
Yield: 10 servings
Ingredients: 4 cups fresh or defrosted blackberries; 1 tablespoon butter; 1/2 teaspoon cinnamon; Pastry for 2 crust pie; 3 tablespoons flour; 4 lemon verbena leaves; 1/2 teaspoon nutmeg; 2 tablespoons sugar; 2 cups fresh whipping 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.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

233 kcal

Calories

3 g

Protein

19 g

Fat

16 g

Carbs

Ingredients

For 10 servings

Estimated cost~€3.25 · ~€0.35/serving

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Instructions

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.