Blackberry and Lemon Verbena Pie

by Sarah on July 22, 2013

On a whim, I stopped by some good friend’s house today on my way home from San Jose.  We got to catch up, have dinner and bake a pie.  What, you don’t stop by friends houses and bake pies?  You might want to get some pie-lovin’ friends because it was kind of awesome.

These friends of mine have an awesome garden.  I was fed some tiny baby eggplant and sent home with a sack of chard and other goodies.  There was also a big bowl of freshly picked blackberries.  And a handful of lemon verbena.  There were a couple of cute little helpers too.

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Find yourself a good patch of blackberries and go pick a bunch.  This pie is as easy as pie.  It’s also as delicious as a pie.

*This recipe was adapted from Saveur Magazine’s blackberry pie recipe, originally printed in 2008*

Blackberry and Lemon Verbena Pie

Ingredients

  • Approximately 6 cups blackberries, or enough to fill a glass pie dish
  • 1/3 cup flour
  • 3/4 cup sugar, plus more to sprinkle on top
  • 1 tsp salt
  • 1 tsp cold butter, cut into small pieces
  • 2 tsp orange juice
  • 1 tsp orange zest
  • 1/4 minced lemon verbena
  • pinch nutmeg
  • 1 egg white + 1 tsp water
  • 1 box roll-up pie crusts or 2 9-inch homemade pie crusts

Instructions

  • Preheat oven to 425.
  • Line a pie dish with one of the pie crusts. Chill in the freezer.
  • Cut the remaining round into strips, approx 3/4 inch wide. Chill in freezer.
  • Mix the blackberries, flour, sugar, juice, zest, lemon verbena and nutmeg in a bowl.
  • Fill the chilled pie dish with the fruit.
  • Scatter the butter pieces on top of the fruit.
  • Weave the dough strips into a lattice on top and press the dough together at the edges with a fork.
  • Brush the egg white mixture on the crust and sprinkle on a little sugar.
  • Bake at 425 for 15 minutes on the middle rack of the oven. You may want to place a baking sheet underneath to catch any drips.
  • Lower heat to 350 and continue to bake for another 30 minutes.
  • Let cool to room temp and serve with ice cream.
http://www.undercovercaterer.com/2013/07/blackberry-and-lemon-verbena-pie/


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