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Blueberry Cream Pie In Ireland the first Sunday in August, feast of the Celtic sun god Lughnasa, is still known as "Bilberry Sunday" and some people still climb the hills that day to pick blueberries or "fraughans". In Yorkshire, blueberry funeral pies were known as "muddy-mouth pies". Commercial growing of the bigger varieties has made this "aristocrat of soft fruit" widely available. American blueberry pies and cheesecake are world renowned, but do try this light and creamy German torte version.
100g/ 4oz/ 1 cup flour pinch salt 40g/ 1 1/2oz/ scant 1/4 cup caster sugar 2 egg yolks 1/2tsp vanilla essence 50g/ 2oz/ 1/4 cup butter 500g/ 18oz blueberries 2tsp orange flavour liqueur (optional) 8 leaves gelatine 1/2L/ 1 1/2 pints/ 2 1/2 cups cream 50g/2oz/ 1/4 cup sugar redcurrant jelly to glaze 110g/ 4oz/ 1 cup toasted split almonds
Macerate berries in liqueur for at least 30 minutes. Preheat oven to gas mark 7/ 425°F/ 220°C. Line base of a 26cm/ 10in springform tin with pastry and bake for 15 minutes. Cool. Soften gelatine in cold water and then dissolve in a pan with a little cold water. Whip cream and add sugar, stir a little into gelatine liquid, then fold liquid into whipped cream. Add blueberries and liqueur, if using. Line inside sides of tin with foil. Pile blueberry cream onto pastry base. Spread rest of berries on top. Glaze with melted jelly and chill. To serve, remove springform and foil and decorate sides with toasted almonds. Also from Appletree: A Little Book of Irish Baking, and A Little Book of Scottish Baking.
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