Name: Fried Ginger-Blueberry Pie with Lemon Cream
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H48M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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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Fried Ginger-Blueberry Pie with Lemon Cream

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