Recipes: Dessert

Ingredients

• 4 cups frozen blueberries

• Zest of one lemon

• ¼ cup granulated sugar

• 1/3 cup all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon baking powder

• ½ teaspoon ground ginger

• ¼ teaspoon salt

• 1 egg whisked

• ½ cup heavy cream

• 1 teaspoon lemon extract

• ¼ cup melted butter
  

Streusel

• ½ cup brown sugar

• ¾ cup all-purpose four

• 1 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• 4 tablespoons cold butter, diced

Instructions

• Preheat the oven to 350F.

• Prepare the streusel by mixing together the brown sugar, flour, cardamom and ginger. Cut in the cold butter using a pastry cutter, fork or your fingers. Refrigerate.

• Mix together the blueberries, lemon zest, and ¼ cup sugar and then pour the mixture into a 9-inch deep dish pie pan.

• Mix together all-purpose flour, sugar, baking powder, ground ginger and salt.

• In another bowl, whisk together the whisked eggs, heavy cream and lemon extract.

• Combine the dry ingredients into the wet ingredients until thoroughly mixed.
• Then whisk in the melted butter and pour the batter evenly over the blueberries.
• Place the pie plate on a baking pan and into the preheated oven for about 50 minutes.
• Then remove the pie from the oven and sprinkle the streusel over the top of the pie.
• Place the baking sheet back into the oven and bake the pie for another 15-20 minutes or until the center of the pie is mostly firm and springy to touch. The pie will firm up as it cools.
• Remove the pie from the oven and let it cool completely before slicing.
• Once the pie is completely cool, slice and serve with fresh whipped cream or vanilla bean ice cream.
• This pie is perfect prepared the day before serving and held covered in the refrigerator. Let the pie come to room temp before serving.