Apologies for the silence on the blog lately – I’ve been hard at work on my upcoming gluten free cookbook, “Beyond Flour”. It hasn’t left me much time, drive, or inclination to post blogs! Whoops.
This weekend, I was inspired to post something… albeit in a roundabout way. The facts are these:
– Since making my husband’s Thranduil costume, we’ve been on a bit of a Lee Pace kick. TOTALLY fell in love with “Pushing Daisies” – posthumously (hah!) – as well as some of his other work. (There is a “Red Bandit” cosplay in the works..)
– A friend (Who you may recognize as “Legolas” in the movie premiere kiss photo of ours that went sort of viral last month) just completed a “Ned the Piemaker” cosplay last week, complete with “Pie Hole” box.
– This past weekend happened to be the weekend I had scheduled for developing a gluten free pie crust for the book.
– Late last week, I came upon this fan art, which I promptly fell in love with.
– We have 159 digits of Pi tiled into our awesomely geeky kitchen backsplash.
… I’m sure you can see where this is going, if you’ve been following this blog for any real amount of time. You should never underestimate how far I’m willing to run with a crazy idea!
So, at the prompting of another friend, we decided to do a mini shoot with Porter as “Thrandy the Piemaker”. We invited our friend over to join in, because… really. Thranduil, Ned, and pie? Awesome. Bonus: Legolas! I went ahead and made a the most ridiculous twee thing I’ve ever made in my whole life – the frilly apron from the fan art – and baked the pie.
The photos from that shoot turned out amazing – and so did the pie! Let me share a few photos, and the recipe for my partridgeberry pie filling. (The gluten free crust recipe will be in the book!):
Remember my “Faux Lingonberry Wine” recipe? I think it’s the first time I mentioned my love of partridgeberries on my blog. LOVE them… and I’ve been missing them as a dessert ingredient for a long time now. It’s been almost 8 years… and this is my favourite kind of pie!
So, I splurged a bit and bought some frozen partridge/lingonberries from a local shop*, and here we are!
3 cups Fresh or frozen partridgeberries (about 1 lb)*
Place berries in a medium saucepan. Whisk together sugar and cornstarch (use 2 tsp for a slightly runnier filling, 3 for a thicker one. We used 3 for the pie pictured!), and add to the berries along with orange zest and salt.
Bring mixture to a boil, stirring frequently. The berries will break down a bit, and the mixture will thicken slightly. Allow to boil for 3 minutes before removing from heat. Allow to cool to room temperature – it will thicken more as it cools.
Preheat oven to 425F
If not using a prepared pie crust, roll your two crusts out to about 1/4″ thick. Line a pie pan with one crust, and cut the other into 1″ strips.
Transfer cooled filling into the pie shell, spreading to cover the bottom of the pie evenly.
Use the strips of pie crust to create a lattice on top. Where this filling is very dark and stains easily, I don’t usually do a properly woven lattice – that involves placing and folding back strips to weave other strips through… and can get pie filling all over the place!
I lay one of the longest strips right across the middle of the pie, vertically. Then I cross it with another of the longest strips, horizontally. The next longest strip gets laid aside the first strip laid, then the next one beside the second strip laid. I alternate directions and sides, working from the longest strips down to the shortest.
Once your lattice is laid, trim the edges of the crust to only slightly longer than the edge of the pie plate. Fold the bottom crust edge over the lattice edge, and pinch well to seal. Use your fingers to crimp/ruffle the edge of the pie.
Carefully brush lattice and crust with whisked egg, and sprinkle with sugar.
Bake pie for 15 minutes at 425 F. Without opening the door, turn the temperature down to 400 and continue to bake for another 15 minutes or so.. until crust is golden.
Serve warm or cold – this pie is especially great with some rich vanilla ice cream on top.
* If you don’t live somewhere that partridgeberries grow, you can ask around any Scandinavian shops and see if they know where you can find some. Alternatively, they can be purchased frozen online from some specialty retailers, and I’m told that IKEA sells them in their frozen section as well. (I just can’t find anything on their site about it!)
|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes will be included.
The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!