Blueberry pie with Grappa cream

Serving size: 10
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients:

150g soft butter
225g caster sugar
2 eggs
200g rice flour
1 teaspoon baking powder
400g blueberries
250ml sour cream
50ml buttermilk
2 tablespoons of vanilla extract

Ingredients for the Cream:
300ml whipping cream
80ml Grappa
70g icing sugar


Featured in:
June 2013

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

SHIRE HORSE COMPETITION: TICKETS TO WIN!Organisers of the National Shire Horse Show have selected Newark Showground as the venue for the event in 2022.It will be the first time that the show – which has been running almost continuously every year for more than 140 years – has been staged in Nottinghamshire.Enter online at bit.ly/shirecompClosing date for entries: Friday 25th February 2022. ... See MoreSee Less

24 hours ago  ·