Blueberry pie with Grappa cream
Blueberry pie with Grappa cream (Gluten Free)
Preheat the oven to 200°C (180°C fan) and grease a 10-inch loose-bottomed tart tin with butter.
Cream together the butter and 150g of the sugar until pale and fluffy. Beat in one of the eggs and a generous splash of vanilla extract, before sifting over and folding in the flour and baking powder.
You should be left with a fairly stiff batter. Spread the batter over the bottom and up the sides of the tin and scatter the blueberries over the top.
Whisk together the sour cream, buttermilk, remaining sugar, egg and another generous splash of vanilla and pour the mixture over the blueberries. Bake for 30 minutes then turn the oven down to 160°C (140°C fan) and bake for a further 30 minutes.
Turn off the oven and leave the pie inside the cooling oven for a further 10 minutes. Place all the ingredients for the Grappa cream together and whisk to mousse-like consistency.
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