Blackberry Pie With Lemon Verbena Whip Cream

Need a lacto ovo vegetarian dessert? Blackberry Pie With Lemon Verbena Whip Cream could be an amazing recipe to try. This recipe serves 10 and costs $1.01 per serving. One portion of this dish contains roughly 3g of protein, 19g of fat, and a total of 233 calories. A mixture of sugar, butter, whipping cream, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so excellent. 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 are very similar to this recipe.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

mixing bowl

pie form

oven

sauce pan

hand mixer

bowl

Cooking instruction summary:

  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.

 

Step by step:


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.


Nutrition Information:

Quickview
232 Calories
2g Protein
19g Total Fat
15g Carbs
2% Health Score
Limit These
Calories
232k
12%

Fat
19g
30%

  Saturated Fat
11g
74%

Carbohydrates
15g
5%

  Sugar
7g
9%

Cholesterol
56mg
19%

Sodium
25mg
1%

Get Enough Of These
Protein
2g
6%

Vitamin C
35mg
43%

Manganese
0.43mg
21%

Fiber
4g
18%

Vitamin A
867IU
17%

Vitamin K
13µg
13%

Vitamin E
1mg
8%

Vitamin B2
0.13mg
8%

Folate
26µg
7%

Calcium
61mg
6%

Copper
0.12mg
6%

Potassium
202mg
6%

Vitamin D
0.76µg
5%

Phosphorus
50mg
5%

Magnesium
19mg
5%

Iron
0.81mg
4%

Selenium
2µg
4%

Vitamin B1
0.06mg
4%

Vitamin B5
0.37mg
4%

Vitamin B6
0.07mg
4%

Zinc
0.47mg
3%

Vitamin B3
0.62mg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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