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.|
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.