Blackberry Pie Served in Tea Cups |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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An adopted recipe; I am unsure of the original poster. The intro read: This Blackberry pie is SO dramatic when served in a teacup! How unique is that? This recipe is for 2 people. Or shall I say for 2 Very Romantic people? Perfect for that ultra, ultra special occasion! For a unique presentation add a melon ball size ice cream garnish. Cooks Note: You could make the crust into a heart shape for Valentine's Day or use your imagination to make different shapes. This is an easy dessert and everything can be made ahead of time. Adapted from Elegant Dining. from by Peggy Bucholz Ingredients:
1 cup fresh blackberries |
1 tablespoon sugar (to taste) |
3 teaspoons cornstarch |
3 teaspoons blackberry brandy |
1 dash cinnamon |
1 dash of freshly grated nutmeg |
1 (8 ounce) package pie crusts, dough |
1 pint vanilla ice cream, a good quality |
1 sprig mint, for each serving |
Directions:
1. Preheat the oven to 400°F.
2. Make The Crust: Roll out the pie crust dough and cut two circles of the dough smaller than the size of the teacup so that it will fit just inside the cup.
3. Poke holes or make cuts in the dough. Lightly spray a cookie sheet, place the dough on the sheet, sprinkle lightly with sugar and bake approximately 4 to 6 minutes or until lightly browned.
4. Remove from the oven and allow to cool on a rack. The baked pie crusts can be covered at room temperature until time of serving.
5. Make The Filling: Mix the cornstarch and brandy together; set aside.
6. Combine the berries and sugar in a saucepan and bring to a boil over medium heat stirring constantly.
7. Add the cornstarch-brandy mixture and stir until thickened.
8. Remove from heat and add the cinnamon and nutmeg. The filling can be cooled, covered and refrigerated until time to serve.
9. Plating Up: When ready to serve, heat the filling, spoon into each teacup, add the baked pie crust. Using a melon baller, add a single scoop of ice cream, garnish with mint and serve.
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