Blackberry Pie - Björnbärspaj

BLACKBERRY PIE

Björnbärspaj

1 pie, serves approx 6

2.6 oz butter or margarine

1 cup flour

1 egg yolk

0.2 cup white molasses

1 teaspoon vanilla sugar

Filling:

2 egg whites

0.4 cup powdered sugar

0.4 cup chopped almonds

2 cups blackberries

For serving:

0.8 cup creme fraiche

0.2 cup powdered sugar

grated zest from 1 lemon

fresh juice from 1 lemon

Preheat oven to 347F.

Finely divide the fat in the flour. Add egg yolk, molasses and vanilla sugar and quickly work the dough together. Line a springform pan, diameter approx 9 inches, with the dough. Prick with a fork and leave in the fridge for about 30 minutes. Attach a strip of aluminum foil around the edges and pre-bake in the middle of the oven for about 15 minutes. Remove the foil.

Beat the egg whites until stiff, add powdered sugar and beat for another few minutes until firm and foamy again. Gently stir in the chopped almonds and berries in the egg white mixture. 

Divide in the pre-baked pie crust and bake the pie in the middle of the oven for about 20 minutes, or until the meringue is slightly colored. Beat together creme fraiche with powdered sugar, grated lemon zest and lemon juice.

Serve lukewarm together with creme fraiche.

Enjoy!

Bella