Flower Pie Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 cup mixed edible flowers (such as rose, violet, pansy, and calendula)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the flour, butter, and a pinch of salt in a food processor. Pulse until the mixture forms coarse crumbs.
3. Add in the cold water 1 tablespoon at a time, pulsing until the mixture begins to come together in a dough. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
4. Meanwhile, in a mixing bowl, whisk together the sugar, cornstarch, salt, and cinnamon.
5. Remove the disc of dough from the refrigerator and roll out on a floured surface into a circle approximately 12 inches (30 cm) in diameter. Transfer the dough to a 9-inch (23 cm) pie dish and trim the excess dough from the edges.
6. Arrange the mixed edible flowers over the bottom of the pie crust.
7. Add the dry ingredients mixture over the flowers.
8. Sprinkle the vanilla extract over the top of the dry ingredients mixture.
9. Brush the edges of the pie crust with the beaten egg.
10. Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbly.
11. Remove from the oven and allow to cool before serving.

Verdict:

This Flower Pie recipe is a delicious alternative to traditional fruit pies. The mixed edible flowers add a subtle floral flavor that pairs perfectly with the sweet and spicy filling. The crust is flaky and buttery, making every bite a delight. This pie is best served as a dessert or as part of a brunch spread.

Serving Suggestions:

Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of tea or coffee.