Apple and blackberry pie, served in a sugar cone crust with vanilla and raspberry sauce, topped with vanilla bean ice cream.
| INGREDIENTS |
Yield: 1 Pie |
| Sugar cone crust |
1 piece |
| Blackberry apple filling, see recipe |
2 oz |
| Sliced peeled granny smith apples 1/4" thick |
8 slices |
| All purpose flour |
1 tbs. |
| Light brown sugar |
1 tbs. |
| Cinnamon ground |
1/4 tsp |
| Butter |
1 oz |
| Custard sauce, Nestle |
1/2 oz |
| Raspberry sauce |
1/2 oz |
| Mint sprig |
1 piece |
| Vanilla bean ice cream |
2 oz scoop |
| Blackberry |
5 pieces |
PROCEDURE:
- Fill the cold blackberry apple filling into the sugar cone crust.
- Mix the apple slices with the flour, light brown sugar and the cinnamon.
- Saute in a saute pan the apples in butter on both sides until golden brown.
- Arrange the apples on top of pie and garnish with ice cream, custard sauce, raspberry sauce, blackberrys and fresh mint.
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