Tis the season for ghoulish treats, spooks and fun!
I love Halloween so I assembled some incredibly talented individuals to create this cooking video I brainstormed years ago. Thank you to everyone involved:
Luca Fiore - Director, Editor, Actor
Laszlo Szijarto - Actor
Tara Burr - Art Designer
Anna Della Zazzera - Makeup and Hair
Richard Nault - Location Sound
Sean Weekes - Camera Assistant
Frankenstein Pie
Adapted from Farm Journal's Country Cookbook (c) 1972
Crust recipe adapted from Rosemary Kearney
Special Equipment
9" deep dish pie plate
Base
1, 9" Pie Crust
-or-
75g rice flour plus more for rolling pastry out
75g fine cornmeal (sometimes labelled corn flour)
75g potato starch
1 heaped tsp xanthan gum
pinch of salt
150g lard
1 egg, mixed with two tablespoons cold water
1 egg for egg wash, beaten
Combine rice flour, corn flour, potato starch, xanthan gum and salt with a whisk in a bowl until throughly combined.
Cut the lard into cubes and mix into the flour using a wooden spoon.
Using a pastry cutter, cut the lard into the crust until lard is the size of small peas.
Add a little more than half of the egg / water mixture into the flour / lard mixture and stir gently with a fork until combined, adding the remaining liquid in case the flour doesn't come together enough.
Turn out onto a rice floured counter and knead pastry until it comes together into a smooth ball, about 30 seconds.
Flatten into a disk and wrap in plastic wrap and refrigerate for at least 30 min.
Remove dough from fridge and roll out on a rice floured counter, flouring the top and the rolling pin as you roll. If you're finding it is sticking and breaking too much, roll between two sheets of parchment paper. Roll until the pastry is 1" outside the edge of the pie plate.
Place pastry into the pie dish.
Apple Filling
2 tbsp butter
1/3 cup brown sugar, packed
1 tbsp arrowroot powder or cornstarch
1/2 tsp cinnamon, ground
1/4 tsp salt
1/3 cup water
3 tart cooking apples, I used lobo, peeled, cored and sliced 1/2 cm thick.
While the pastry chills, make the two fillings.
Melt butter in a large skillet and add brown sugar, arrowroot powder, salt, cinnamon and stir to combine. Whisk in water and bring to a boil.
Add apples and stir to coat. Cook for 4 minutes stirring occasionally.
Remove from skillet into a bowl and refrigerate in order to cool them faster.
Pumpkin Pie Filling
1 cup pumpkin puree
2 eggs
1/2 cup sugar
1/4 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup coconut milk, full fat
Whisk all ingredients for pumpkin pie filling together.
Assembly
Preheat oven to 350F.
Add completely cooled apple filling to the base of your pie shell.
Top with pumpkin pie filling.
Brush edges of the pie shell with egg wash.
Bake for 55-65 min, or until the center no longer looks liquid when jiggled slightly.
Cool completely before serving, ideally overnight.
