Küchenlatein

This week's recipe chose Amy from South in Your Mouth from Baking: From my home to yours Blueberry Pie on page 361-363. As I mentioned before Germany is not a classic "pie"-country. We don't even have a word for sweet pies. The only sweet pie-like dish is "gedeckter Apfelkuchen, which is not baked in a pie dish but in a springform. I was very happy to find a 9" pie dish which I must buy, I think as a TWD and DB member I'll use it often.

I am not very experienced with double-crust pies, I have only baked once a savoury Picnic Pie. The pie crust was made with equal amounts of butter and lard. In Dorie's recipe roughly 20 % of the fat is shortening, I used lard.

My blueberries have ways to go yet, so I used frozen blueberries.	I chopped the leaves of one verbena sprig, it was about one tablespoon to flavour the blueberries.

My


tasted good, a subtle verbena flavour. Unfortunately I am not satisfied to 100 % with the result. The top was buttery and flaky, the bottom was soggy, the pie filling runny. The filling wasn't firm even after cooling completely. I used more crumbed amarettini than suggested, didn't forget the flour in the filling and refrigerated the filled pie. Perhaps it was just too warm (30 °C) on baking day. I give the recipe another try with black currants from my garden.

For the recipe visit Amy from South in Your Mouth and for more Bluberry Pies visit the blogroll at the Tuesday's With Dorie website.

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