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I like to think up different ways to serve foods, this pie served in a teacup was no exception, it's a cute idea!
Freshly baked blackberry fruit is always a welcome dessert,
I once took a short cut and used canned blackberries... that was a
definite no-no, it tasted like the tin can.
Serve this blackberry pie in a teacup with a tiny scoop of top quality
ice cream and you've
got a winner.
Blackberry Pie
served in a teacup
recipe
presentation idea and photograph created by
Peggy Bucholz
www.finedinings.com
Serves 2
1 package frozen pie crust dough,
thawed
sugar for crust
1 cup blackberries,
fresh, or frozen and thawed
1 tablespoon sugar or to taste
3 teaspoons cornstarch
3 teaspoons Blackberry Brandy
a dash of cinnamon
a dash of freshly grated nutmeg
Vanilla ice cream
Mint sprigs for
garnish
Preheat oven to 400 degrees F.
Smooth out dough with a rolling pin; invert
teacup over dough.
With a sharp knife cut two rounds slightly smaller than the cup rim; prick dough with
a fork, sprinkle with sugar; place on lightly sprayed baking sheet. Bake at
400
degrees F for 4 to 6 minutes
or until lightly brown. Can be made one day ahead kept at room temperature.
In a small saucepan bring blackberries and
1 tablespoon sugar to boil. Mix cornstarch with brandy; add to
blackberry mixture stirring until thickened. Remove from heat; add cinnamon and nutmeg.
Filling can be made one day ahead;
covered and refrigerated. Reheat before serving.
Spoon blackberries
into teacup, put a baked pastry crust on top the berries. Form ice cream
balls with a melon
baller, place on top the crust. Garnish with mint sprigs and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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