This is another entry into the Second Round of the Platinum Chef Challenge.
***Dessert Recipe #2: Lemon-Blueberry Cobbler Pie***
I was just reading through the recipe I have for the lemon-blueberry cobbler and I do not like it at all! Major changes have been made. :)
I was pretty excited when I found out one of the Platinum Chef ingredients for this round was blueberries - for such a small fruit, they are a power house of nutrients! I actually "dropped" a couple cinnamon-sugar-lemon coated blueberries on the cutting board while I was filling the pie crust... wow! They were good! Can't wait to see what the cooked ones taste like. The cooked ones are even better... this pie is so sweet and fruity - I think all the extra lemon I threw in there really worked!
I would have taken a photo of the "slice" I just devoured but I couldn't get a neat piece out of the pie tin to save my life... maybe when most of it is gone (shouldn't take long!) I'll be able to get a photo of the "interior."
For the topping:
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp. salt
2 tsp. lemon peel
1 egg, beaten
1 tsp. lemon juice
6 tbsp. melted butter
Preheat your oven to 375 degrees.
1. In a large bowl, combine 2/3 cup sugar, the lemon peel and cinnamon. Add the blueberries and lemon juice; stir to combine.
2. In another bowl, mix together the dry topping ingredients (1 cup flour, 1 cup sugar, 2 tsp. lemon peel, and 1/2 tsp. salt). Add the egg and 1 tsp. lemon juice and toss until crumbly.
3. Spoon the filling into the pre-baked pie crust. Sprinkle the blueberry mixture with the crumbly topping. Drizzle the topping with the melted butter.
4. Bake at 375 degrees for 30-40 minutes or until the topping is bubbly and browned. Excellent with a scoop of lemon sorbet or, the old stand-by, vanilla ice cream.
Reference: The original recipe came from the August/September 2005 issue of Cooking Pleasures magazine which is published by the Cooking Club of America. www.cookingclub.com