This pie may be the most interesting combination of flavors yet. How does a blueberry, goat cheese, and basil pie sound to you? I think it sounds pretty great, but we are going to have to ask our awesome friend Amy, because she took this one home to her family.
I can’t think of a better person to have made this pie for. First of all, Amy and her husband Gabe are good friends of ours. Last year they set out to start their very own blueberry farm! For real. This past August, Beth and Karen and I (and a whole bunch of other friends) took a day out to help Amy and Gabe plant over 800 little blueberry plants. It was a pretty amazing day, and we were so excited to be able to be a part of it. They’ve been tending to those plants all year long, and hopefully next summer they’ll be ready for their first season of picking. Also, Amy has been a big part of what is happening here at 1canoe2 over the course of the past year. She’s done everything from packing up wholesale orders, to overseeing a team of 15 people over an entire workday of sleeving and packaging cards, to basically organizing our entire inventory. We love her, and her organizational skills!
Thanks Amy! Hope the pie was delicious, and I can’t wait to make another one next summer, with YOUR blueberries!
Blueberry Pie with Goat Cheese and BasilIngredients: Recipe for a single 9 inch pie crust Filling: 1/2 cup soft goat cheese 1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries Topping: 1 cup sliced almonds
1/2 cup sugar
1/3 cup melted butter Directions: Preheat the oven to 350 degrees. Make the pie crust, roll out the dough and fit into a 9 inch pie plate. Place in the refrigerator to chill while you prepare the filling and topping.For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix gently.
For the topping: Mix the almonds, sugar and butter in bowl, set aside.Pour the filling into the crust and sprinkle the topping over the top. Bake 45 minutes, or until the filling is bubbling throughout, rotating at the pie halfway through. :: Carrie ::