Orange Sabayon Blueberry Pie print friendly version
|Sabayon (pronounced sah-bah-YAWN) is the French word for the warm orange froth that is served over this exquisite blueberry pie.|
Process flour, icing sugar and butter in blender or food processor until consistency of coarse crumbs. Transfer to medium bowl.
Stir in egg yolks and just enough ice water to form a ball. Divide into 2 portions. Cover with plastic wrap. Chill for 30 minutes. Roll out large 1/2 of pastry on lightly floured surface to fit ungreased 9 inch (22 cm) pie plate. Carefully lift pastry and press into bottom and up side of pie plate. Cover with plastic wrap. Chill for 15 minutes. Roll out second 1/2 of pastry to 1/8 inch (3 mm) thickness. Cover.
Blueberry Filling: Combine first 5 ingredients in large bowl. Let stand for 5 minutes. Stir. Turn into shell. Lightly dampen edge of shell with water. Cover with second 1/2 of pastry. Trim and crimp edge to seal.
Brush top and edge of pastry with egg yolk. Sprinkle with second amount of sugar. Cut 5 small slits in pastry to allow steam to escape. Place on baking sheet. Bake on bottom rack in 375°F (190°C) oven for 45 to 50 minutes until golden brown. Serve warm.
Orange Sabayon: Whisk first 5 ingredients in heatproof medium bowl over medium saucepan of simmering water until consistency of thin mayonnaise.
Add orange zest. Whisk until well combined. Makes 1 1/2 cups (375 mL) sabayon. Serve immediately with pie. Serves 8.
|1 serving: 505 Calories; 23.5 g Total Fat (7 g Mono, 1.4 g Poly, 12.8 g Sat); 238 mg Cholesterol; 66 g Carbohydrate; 4 g Fibre; 7 g Protein; 215 mg Sodium|
|Reprinted from Decadent Desserts © Company's Coming Publishing Limited|