Fried Ginger-Blueberry Pie with Lemon Cream

Total Time:
48 min
20 min
28 min

4 servings

  • Grapeseed oil, for frying
  • 1 tablespoon butter
  • 1 tablespoon minced ginger
  • 2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating
  • 1/2 cup sugar
  • 2 lemons, zested and juiced
  • 1 tablespoon cornstarch mixed with 1 teaspoon water
  • 4 large egg roll skins
  • 1 cup whipped cream, slightly sweetened
  • Maple syrup, for plating
  • Powdered sugar, for plating
  • Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.

  • In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.

  • Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.

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    Recipe courtesy of Alex Guarnaschelli