Chef Michael Clampffer loves desserts. One delectable summer offering at his Montclair restaurant, Table 8, is his blueberry–lemon verbena pie. Look for lemon verbena leaves at specialty food stores, or grow some in your backyard, as Clampffer does.
1/2 c. flour
1/2 c. sugar
1/4 c. sliced almonds, toasted
1/4 tsp. baking powder
1 large egg yolk
1/4 c. butter, melted and cooled
Combine all dry ingredients. Lightly beat egg yolk with butter and add to dry ingredients. Mix just until crumbly.
One frozen pie shell
6 pt. fresh blueberries
1/3 c. sugar
1/8 c. cornstarch
20 leaves fresh lemon verbena, sliced
Pre-bake pie shell about 10 minutes at 350 degrees. Combine blueberries, sugar, cornstarch, and lemon verbena leaves. Place berry mixture in pie shell and top with crumbs. Bake 25 to 30 minutes, until crumbs are golden brown. Serve at room temperature.
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