How About a Berry Fancy Pie?

 

So, it’s November and time again to bring out those tried and true recipes or…. maybe try one of those recipes you’ve clipped out a magazines, just looking for a reason to try it. I don’t know about you but I’ve spent endless hours making a recipe, just to try it and wonder how it ever even made it to print. So as the holidays approach I am more apt to take a recipe I have tried before and adapt it to the occasion. Better yet how about creating a recipe for a contest and using an ingredient you love anyway. Like the one sponsored by the “U.S. Highbush Blueberry Council.” Well, count me in for blueberries!

You know those tiny little berries packed with sweet flavor in a perfect bite sized package. Oh yeah, did I tell you how good they are for you? I say that because I know I usually have to prepare myself when I hear about the health benefits because it seems eating healthy usually means I have to eliminate something I enjoy from my diet. Ah, who knew eating something good for you could taste so good.

So bring out the blueberries and let’s get healthy and make a fancy pie called a “Clafouti.” Don’t be intimidated, it’s just custard pie with a twist because I “fussed” it up and made it “Healthy” with those tasty little blueberries. So here’s my recipe and yes, there is Havarti cheese in and trust me you will love it. Well, let me just say, we all did and we are looking healthy. By the way, for more recipes and to learn about the benefits of blueberries you can click this link http://www.blueberrycouncil.org/and find some other things about those wonderful little blueberries.

 

Here's what you need            

This is what you need to get started.

 

Yum!

 

 

Blueberry-Almond Clafouti with a Honey Balsamic Citrus Glaze

1-8oz roll phyllo dough, thawed

½ cup butter, melted

¼ cup shredded Havarti cheese

¾ cup fresh or frozen blueberries

3 eggs

1/3 cup sugar

2 Tablespoons flour

2/3 cup cream or half and half

1 teaspoon vanilla extract

1 teaspoon almond extract

1/3 cup honey

2 tablespoons balsamic vinegar

1 teaspoon lemon juice

 

Heat oven to 350 degrees

Unroll phyllo, remove a single sheet and place in the bottom and partially up sides of 10 inch springform pan. Brush with butter and crisscross with another sheet brushing it with butter. Pivot next sheet of phyllo slightly and brush with butter. Continue layering until you have 7 layers.

Place cheese in bottom of crust and top with blueberries. Cover with damp paper towel and refrigerate while you prepare custard.

In a small bowl, beat eggs and sugar about 1 minute. Add flour, cream, almond and vanilla. Pour mixture over blueberries.

With remaining phyllo, remove 2 or 3 sheets at a time and roll sheets and tuck phyllo around top edges of custard to form crust. Brush generously with butter. Bake for 30 minutes at 350 degrees.

In a small microwave safe bowl, combine honey, balsamic vinegar and lemon juice. Microwave 20 seconds to heat sauce. Remove clafouti from the oven and brush with balsamic mixture. Cover edges of clafouti pan with a pie ring to keep crust from burning. Return to oven and bake an additional 10 minutes. Cool slightly. Serve warm with remaining sauce. Makes 8 servings

Now that's a pretty pie!

 

Lots of those healthy berries!