Blueberry Cider Skillet Pie with Lime Basil Whipped Cream

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream8

I’ve learned a few things in the handful of days I’ve lived in Seattle.

People here drive like nice, sane, humans. Unfortunately I’ve been conditioned by the LA freeways to drive like a pissed off asshole. I’ve been driving in LA since I was a teenager. I need to learn to drive like a sane human.

People here are just nice, in and out of the car. They even smile and say hi as they walk past. And when you email them, tell them you’re new in town and want to be friends, they buy you lunch. Or a beer.

You can also drink the tap water here, unlike the last place I lived it does not taste like smog. It’s actually pretty great.

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream_

It’s not even very cold here. It rains often, but really, it’s not that cold. And on that note, running in the rain beats running in the sweltering heat. So, that’s a win for the rainy land.

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream2

Beer is a bit different here too, it has a bit of an old soul. I’ll always have a big place in my Craft Beer Heart for California beer, and the burgeoning LA beer scene that is still cutting it’s baby teeth. The Seattle beer scene is established, it has an old souls wisdom with the freshness of youth. It’s exciting in a way that new things often are, but with the comfort of years of experience to guild the way.

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream4

Cider is new venture for me when it comes to cooking. This is the first recipe that’s crossed that boundary into cider cookin’ territory. Like craft beer, craft cider is beautiful and thoughtful and insanely drinkable. Washington has given me no shortage of ciders to sample and Finnriver has some beautiful bottles. I used Finnriver Black Currant Cider, which will probably be served with dessert at my next dinner party, it’s beautiful and bold but with a dryness that doesn’t let it get overly sweet. It’s perfect with a tart pie.

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream5

 

So that’s what I made.

A pie with Washington blueberries and Washington cider.

I hope this is an adequate apology for my driving. I’m working on it.

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream6

 

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream

Ingredients

    For the Pie Dough
  • 2 1/2 cups (12 ½ wt oz) all-purpose flour
  • 1 tsp salt
  • 2 tbs sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 1/3 cup ice cold pale ale (the higher the ABV the better)
  • milk or cream fro brushing.
  • For the filling:
  • 1/3 cup corn starch
  • 1 ¼ cup sugar
  • ½ cup cider
  • 5 cups blueberries (fresh or frozen)
  • For the Whipped Cream:
  • 1 cup heavy cream, chilled
  • ¼ cup powdered sugar
  • 1 tbs lime zest
  • 1 tsp basil, minced

Directions

  • Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  • Lay two long sheets of plastic wrap on a flat surface. Divide the dough evenly between the two sheets, Form into flat disks. Wrap each disk tightly in plastic wrap. Refrigerate for 1 hour and up to 3 days.
  • Roll disk out on a lightly floured surface. Transfer to a 9 inch cast iron skillet. Place in the freezer while you prepare the fillng.
  • In a large bowl whisk together the cornstarch, sugar and cider. Add the blueberries, toss to coat.
  • Pour the blueberries into the cast iron skillet.
  • Roll out the second disk. Cut out shapes using a cookie cutter (I used a star shape), layer the shapes onto the top of the pie. Brush with milk or cream.
  • Bake at 350 for 60 to 75 minutes or until the top is a light golden brown. Allow to sit at room temperature until the filling has set, about 2 hours.
  • Just prior to serving add all the whipped cream ingredients to a stand mixer. Beat on high until soft peaks form.
http://thebeeroness.com/2014/03/14/blueberry-cider-skillet-pie-lime-basil-whipped-cream/

This is a GREAT cast iron skillet. It’s a splurge, but it will last the rest of your life. You can even pass it down to your kids (affiliate link).

Blueberry Cider Skillet Pie with Lime Basil Whipped Cream10

15 Responses to Blueberry Cider Skillet Pie with Lime Basil Whipped Cream

  1. Joanie March 14, 2014 at 2:15 am #

    This looks delicious! You are so right about WA drivers.

  2. Sophia @ NY Foodgasm March 14, 2014 at 6:42 am #

    This sounds amazing and looks gorgeous! I need a skillet STAT!

  3. Tieghan March 14, 2014 at 6:52 am #

    Sounds like Seattle is treating you well! Ya!

    Love this pie, it totally reminds me of summer. Can’t wait!

  4. Lori @ RecipeGirl March 14, 2014 at 7:22 am #

    This is such an awesome pie! My sister lives in Tacoma and says the massive amounts of rain lately have been a little unusual. Usually there are more sunny days. Glad you’re enjoying so far. My husband grew up on the East Coast and still drives like an East Coast driver. I keep telling him to slow down and chill and drive like these nice people around here. So now, “he’s” the asshole :)

  5. Katrina @ Warm Vanilla Sugar March 14, 2014 at 7:30 am #

    Cider and blueberries?! Ah!! This looks so good!!

  6. Rachel @ Baked by Rachel March 14, 2014 at 10:10 am #

    It sounds like you’re settling in well! This pie looks amaaaazing :)

  7. Crystie March 14, 2014 at 11:21 am #

    Thank you Beeroness for including our Finnriver Black Currant Cider in your berry pie recipe. Did you know we grow 2 acres of organic blueberries as well? Please come visit us someday on the Olympic Peninsula and we will give you the grand tour of our organic farm and artisan cidery. We’re honored to be a part of your recipe and thank you for bringing such creativity and beauty to your work with food and drink!

  8. Liz @ FloatingKitchen March 14, 2014 at 2:44 pm #

    I relocated here from SF and one of the first things I noticed was how SLOW people in Seattle drive! I had to learn to chill out on the roads!

  9. Gregory Strike March 14, 2014 at 8:22 pm #

    Happy Pi day!!! Here’s my take!

    https://plus.google.com/108465997005759579712/posts/jQ5rVSBJ4q2

  10. Julie Cyr March 15, 2014 at 7:32 am #

    Welcome to the neighborhood Beeroness! Finn River is a Northwest essential – so happy you shared. On a sunny day, grab your market basket and head on over to the Quimper Peninsula. You can grab a stellar slice of pizza from Dented Buoy Co. at the Pt. Townsend Farmers Market, pick up artisan cheese from Pt. Townsend Creamery, and swing on by Finn River for blueberries and all the delicious samples your mouth can swish! Happy weekending. xoxo.

  11. selena March 15, 2014 at 1:23 pm #

    Hey, thanks for the amazing recipe!! THIS WAS SO GOOD, the whipped cream was perfect and the pie set up perfectly. I was expecting it to be a bit soupy and I was ok with that. But it set up in 3 hours at room temp and looked like a perfect movie pie, lol. :D

  12. Ashley - baker by nature March 18, 2014 at 7:15 pm #

    Oh I definitely have a massive crush on this pie! That lime basil whip?! You’re genius, Jackie. Pure genius!

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