Interesting! I am still on the fence about this one but it’s growing on me. I saw this online through so many links I can’t seem to get where it came from originally but – it was intriguing and I happened to have some goat cheese in the freezer and of course tons of blueberries. We stock up on those every August while traveling back and forth to our boat in Blue Hill. Really stock!
We had some friends over last night – really long time friends. It’s amazing how all our old buddies just click. So much fun. I broke my alcohol fast for the evening and really enjoyed those two glasses of white wine also! Yesterday I was up town talking with my friends at the Town Hall and in our discussion of alcohol abstention one of them said she stopped also about the same time as me but she gives herself permission to drink one night a week…..sounded good but then she said “I may have 7 glasses of wine on that night but it’s only once a week”. Pretty funny. I had two and after that fitful sleep I’m off again. Bad stuff for my sleep patterns. Anyhow, I wanted to make the pie so we could come back here and have dessert after the restaurant. There is no way in hell I’ll pay from $8-14.00 for some crappy piece of dessert that I can do much better. Desserts are horrible in restaurants these days. It seems like everyone is buying those frozen deals….cakes, pies, tarts, even cream brulee. Nasty.
Here’s the pie; in various stages from raw mix (see the basil?) to ready to go in the oven and then all that is left this morning, sliced!
My my isn’t that a rather LARGE picture. I’ll have to work on that.
A bit blackened in the almond arena but I got busy and “missed it” on pulling it out before that happened. Oooops.
The recipe: the crust is a normal crust – whichever you prefer.
The insides: Mix in a bowl, as you see in the first photo:
5 Cups Blueberries
1/2 C. Brown sugar
1/4 C. flour
pinch of salt
1 Tbs. chopped fresh basil
1/2 C. Heavy Cream (I used 1/2 & 1/2)
Crumble in 1/2 C. of goat cheese
That’s it….toss well, load in pie.
1 C. sliced almonds
1/2 C. sugar
1/3 C. melted butter
Cover the top of the pie, bake at 400 for about 30-45 minutes. I wait till I see the blueberries bubbling (could explain those burned almonds).
All four of us approached this tentatively – you know how that goat cheese kinda smells funny sometimes….well we persevered and it actually got better with each bite and everyone decided it is a dam good pie. Final words: Great! I’d make that again.
I did find the name of the person who this originated from Moira Sommers. So thanks Moira.
Next learning curve….figure out how to get that do jiggy up so you can just print the recipe.