Blackberry Pie (in teacups)

This is a little fancy, but it's really easy to make.

1 package frozen pie crust dough, thawed
sugar for pie crust
1 cup fresh blackberries,  frozen and thawed
1 tablespoon sugar, 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

Smooth out dough with a rolling pin; invert teacup over dough.  With a sharp knife cut two rounds slightly smaller than teacup; prick dough with a fork, sprinkle with sugar; place on lightly sprayed baking sheet.  Bake at 400° for 4 to 6 minutes or until lightly brown. They can be made one day ahead kept at room temperature.

In a small saucepan bring blackberries and sugar to boil.  Mix cornstarch with brandy; add to blackberries stirring until thickened. Remove from heat; add cinnamon and nutmeg. Pie filling can be made one day ahead; covered and refrigerated.  Reheat before serving.

Spoon blackberries into teacups, top with a baked pie crust round. Using a melon baller, scoop out round balls from the ice cream, place one on top of blackberry pie; garnish with mint sprigs and serve.

Serves 2 people.

Peggy Bucholz, Fine Dining