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
Instructions:
- Preheat oven to 450F. Chill a mixing bowl in the freezer.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.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.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.
- Remove verbena leaves from cream.
- Pour cream into the chilled bowl and whip using an electric mixer.
- Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.
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