Blueberry, Goat Cheese and Basil Pie

Yields 1 9-inch pie

½ cup room-temperature fresh goat cheese

½ cup heavy cream

1 egg

½ cup tightly packed brown sugar

¼ cup all-purpose flour

pinch kosher salt

1 Tbsp finely chopped fresh basil leaves

5 cups fresh blueberries

1 cup sliced almonds

½ cup granulated sugar

¹⁄₃ cup melted unsalted butter

1 9-inch homemade pie crust, unbaked and crimped, in a pie tin, or 1 prebaked frozen crust

/ Preparation /

Preheat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine first 7 ingredients; fold in blueberries with a spatula. In a small bowl, stir together almonds, sugar and melted butter and set aside. Pour blueberry filling into prepared pie crust, spreading evenly -using a spatula. Sprinkle almond mixture over filling. Bake pie for 45 minutes or until filling is bubbling, rotating pan after about 20 minutes. Allow to cool to room temperature and then refrigerate for 3 hours before serving.

With so many fresh blueberries being harvested this summer, Amy Craighead gets creative with how to use them all up, including this unique spin on classic blueberry pie.