I received such a beautiful SURPRISE from Dene in the mail for my birthday a while back -- this gorgeous Vera Bradley cookbook. The photographs are beautiful . . . so I had to try one of the recipes. Started with dessert first, of course. And it was a keeper! Thanks, again, Dene. You are such a sweetheart to think of me.
By Amy Byrne Ray -- granddaughter of Vera Bradley
Serves 6 to 8
1 cup sugar
1/2 cup flour
1 Tb butter
1/8 tsp salt
1 cup heavy cream
1/2 cup milk
1 9-inch pie shell, unbaked
1 pint raspberries and/or blueberries
Heat oven to 425. Cream together sugar, flour, and butter. Add salt, heavy cream, and milk. Pour into unbaked pie shell.
Arrange fresh blueberries or raspberries on top. For a more formal look, use both kinds of berries and alternate the rows of circles. Note: I would use more of the berries next time so you have one in every bite. Yummm.
Bake for 10 minutes, then reduce the temperature to 350. Bake for 40 minutes or until middle appears set. Cover the crust with foil mid-way through baking if it appears to be over browning. Serve chilled.
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