Time has truly slipped away from me these last few weeks and I realize that I have been withholding some seriously swoon-worthy summer delights from you all.
This is partly due to my vacation in Maine that took up the beginning of July where I literally spent my days lounging on the lake and my nights chasing down any kind of lobster dish I could get my hands on.
I did however manage to get myself off my inflatable and into the kitchen once while we were there, and being in the blueberry capital of the world, a creamy, summery blueberry goat cheese pie was my only choice (a pretty good choice, may I add!).
Blueberry Goat Cheese Pie with Toasted Almond Topping
(Recipe by Moira Sommers)
2 cups all-purpose flour
1/2 cup cold butter
1 tbs sugar
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted butter
For the crust:
Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers
gathering and crumbling until you have a crumbly mixture, about the size of peas.
In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
For the topping: Mix the almonds, sugar and margarine in bowl, set aside.
Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.