There's a new food event being held by some of my favorite bloggers. It's You Want Pie With That? The first month's theme is a pie inspired by a movie, and really, my lack of self control is somewhat shameful, since I am unable to resist Tim Burton's juicy pie inspired cinematic masterpiece, Sweeney Todd starring the yummy Johnny Depp.
Now before you click away in horror and banish me from that list of family friendly blogs, I'd like to remind you that this is October, and it's time to start preparing for Halloween. Besides, I didn't really use long pig.
For the crust, I made a double batch of Alton Brown's Pie Crust Recipe, substituting Earth Balance Margarine for the butter and lard. Aside from the necessary allergy substitutions, I wanted to make the filling somewhat authentic to the period, minus the cannibalism. I consulted The Medieval Kitchen, Recipes from France and Italy by Odile Redon, Francoise Sabban, and Silvano Serventi and also found this useful recipe from PBS.
2 C cooked chicken
10 dates, chopped
1/3 C dried cranberries
1 C white wine
1 Tbs cornstarch
1/2 tsp kosher salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
olive oil spray
Prepare pie crust as directed. Preheat oven to 375°F. Combine chicken, dates, and cranberries and place in pie shell. Mix together all other ingredients except olive oil spray. Pour over chicken mixture. Place second half of crust over pie and decorate as desired. Spray crust with olive oil. (This is to help it brown, since an egg wash will make bad things happen to The Kid.) Bake for 30 minutes.
This was the first time I've made a pie crust that didn't involve graham crackers. Fortunately I didn't feel that this needed to be a pretty pie, so I just had fun with it. The top was a little doughy, but otherwise it tasted wonderfully rich and spicy, a perfect autumn dish.