Fried Ginger-Blueberry Pie With Lemon Cream
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat a large skillet or saute pan with 1 inch of oil, on medium heat
2
In a saucepan, melt the butter and saute the ginger until soft
3
Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft
4
Whisk in the cornstarch, stir 3 minutes, and let cool
5
Place small mound of filling on in the center of the egg roll skin and slightly wet edges
6
Fold over for a very tight seal
7
Shallow fry both sides until brown, about 2 minutes a side
8
Meanwhile, mix the zest with the whipped cream
9
Plating: Place small mound of leftover filling on a small plate
10
Place the pie on top
11
Drizzle with Maple syrup
12
Top with cream and powdered sugar
13
Garnish with remaining berries