Blackberry Pie With Lemon Verbena Whip Cream

Ready in : 45 mins

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 $1.01 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. A mixture of defrosted blackberries, butter, pastry, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a dessert, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes include Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream, Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios, and Lemon Verbenan Olive Oil Muffins… With Lemon Verbena Syrup.

Diets

LACTO OVO VEGETARIAN

Ingredients

defrosted blackberries

4 cups

butter

1 tablespoon

cinnamon

0.5 teaspoon

pastry

10 servings

flour

3 tablespoons

lemon verbena leaves

4

nutmeg

0.5 teaspoon

sugar

2 tablespoons

whipping cream

2 cups

Cooking in Steps

1
Preheat oven to 450F. Chill a mixing bowl in the freezer.Line 9 inch pie pan with half the pastry. Cover and chill.

mixing bowl

pie form

oven
2
Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.Cover with remaining pastry.

blackberries

pie crust

spices

all purpose flour

sugar

mixing bowl
3
Cut steam vents.
4
Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees.

oven
5
Bake 34 to 40 minutes longer or until browned.Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan.

cream

lemon

oven

sauce pan
6
Heat cream over medium-high heat, only at a simmer for 5 minutes.

cream
7
Pour cream and verbena leaves into a glass container and chill for 20 minutes.

cream
8
Remove verbena leaves from cream.

cream
9
Pour cream into the chilled bowl and whip using an electric mixer.

cream

hand mixer

bowl
10
Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.

cream

lemon

sugar

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Blackberry Pie With Lemon Verbena Whip Cream

Diets

LACTO OVO VEGETARIAN

Ingredients

defrosted blackberries

4 cups

butter

1 tablespoon

cinnamon

0.5 teaspoon

pastry

10 servings

flour

3 tablespoons

lemon verbena leaves

4

nutmeg

0.5 teaspoon

sugar

2 tablespoons

whipping cream

2 cups

Cooking in Steps

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.

blackberries

pie crust

spices

all purpose flour

sugar

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.

cream

lemon

6 Heat cream over medium-high heat, only at a simmer for 5 minutes.

cream

7 Pour cream and verbena leaves into a glass container and chill for 20 minutes.

cream

8 Remove verbena leaves from cream.

cream

9 Pour cream into the chilled bowl and whip using an electric mixer.

cream

10 Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.

cream

lemon

sugar

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

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.