The original version of this recipe caught my eye while I was leafing through some Food & Wine magazines one lazy weekend up at the cottage. The combination of sweet and spicy appealed to me immediately and I set to jotting it down. Two days later, I had enough recipes jotted down to last me a year! Good news for both of us I think… There are several steps to this recipe, but they’re well worth it. This is a very zen recipe, so how about we throw on some Enya?
- 2 cups ginger cookie crumbs
- 1/4 to 1/3 cup butter, depending on how oily your cookies are (see staples)
- 50 g (or about half a large bar) dark chocolate, melted
- 5 cups blueberries (fresh is best but frozen is alright as long as they’re defrosted and drained)
Note: this pie above was made with 3 cups blueberries and 2 cups sliced strawberries because halfway through the recipe I realized that I had fewer blueberries than I thought, and it came out great, but I think having just blueberries would really bring out the ginger and chocolate flavours without overwhelming
- 1/2 cup organic sugar
- 1/2 cup water
- grated lemon rind from 1 lemon
- 1/4 cup fresh lemon juice (or juice from 1 lemon… Convenient, no?)
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp butter
- 2 tbsp crème de cassis (optional but wonderful black currant liqueur)
- 1/2 cup shaved dark chocolate (optional)
Preheat oven to 350 degrees F. Grind up cookies in a food processor and add “butter”; pulse until well combined (or just turn it on and wander off, but I can say from personal experience that that’s risky since food processors tend to wander on counter-tops…). Press crumbs into a 9-inch pie pan, ensuring that you’ve got it creeping up the sides as well. Toss into the freezer for about 15 minutes to set. Bake for about 12 minutes or until the sides are lightly browned and the bottom isn’t quite set (it’ll set as it cools). Brush the melted dark chocolate over the cooled crumbs and stick back in the freezer while you’re preparing the fruit filling.
Combine 2 cups of blueberries, sugar, water, lemon rind and lemon juice in a pot over medium heat and bring to a boil with the lid on. Reduce heat and simmer for 10 minutes or until the blueberries are cooled and liquidy. Combine the cornstarch and water. Add the mixture and “butter” to the pot and bring to a boil, stirring constantly. Remove from heat. Add the crème de cassis (optional) and set the fruit mixture aside until it’s lukewarm. Fold in the remaining berries, then pile the filling into the shell. Refrigerate until ready to serve. Garnish with dark chocolate shavings (optional) and sit back while your guests heap tons and tons of praise upon you *grin*.