Blackberry Pie With Lemon Verbena Whip Cream


Photo: flickr user stu_spivack

Tags:

Dessert
Holiday
Summer
Thanksgiving
fall

Yield:

1 pie

Added:

December 1, 2009

Creator:

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Ingredients

4 cups fresh or defrosted blackberries
3 tablespoons flour
1/2 cup sugar, plus more for whip
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 lemon verbena leaves
1 tablespoon butter
2 cups fresh whipping cream
Pastry for 2 crust pie

Preparation

1
Preheat oven to 450F. Chill a mixing bowl in the freezer.
2
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.
3
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.
4
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.
5
Remove verbena leaves from cream. Pour cream into the chilled bowl and whip using an electric mixer. Add sugar to taste.
6
Once pie has cooled serve lemon verbena infused whip cream on the side.

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