Blackberry Pie With Lemon Verbena Whip Cream – a delicious recipe with blackberries, flour, sugar, cinnamon, nutmeg, lemon verbena. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
604
kcal
Calories
46
g
Fat
48
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups blackberries fresh or defrosted, 3 tablespoons flour, 1/2 cup sugar plus more for whip, 1/2 teaspoon cinnamon, and more.
Yes, Blackberry Pie With Lemon Verbena Whip Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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