BLACKBERRY PIE

served in a teacup for a unique presentation

add a melonball size ice cream garnish

an easy dessert and everything can be made ahead of time

Serves 2

1 cup fresh Blackberries
1 tablespoon sugar, or to taste
3 teaspoons cornstarch
3 teaspoons Blackberry Brandy
a dash of cinnamon
a dash of freshly grated nutmeg
Pie crust dough
Vanilla ice cream, a good quality
Sprig of Mint for each serving

Preheat the oven to 400° F.

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.

Note: you could make the crust into a heart shape for Valentine's Day or use your imagination to make different shapes.

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.  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.

Make The Filling

Mix the cornstarch and brandy together;  set aside.  Combine the berries and sugar in a saucepan and bring to a boil over medium heat stirring constantly.  Add the cornstarch-brandy mixture and stir until thickened.  Remove from heat and add the cinnamon and nutmeg. The filling can be cooled, covered and refrigerated until time to serve.

Plating Up

When ready to serve, heat the filling, spoon into each teacup, add the baked pie crust.  Using a melonballer, add a single scoop of ice cream, garnish with mint and serve.

Wine recommendation: a young Pinot Noir