Waitress clips and pie recipies
Since I'm having a press email catchup (Filmstalker email stopped for a few days and I've got a backlog) I've just received a bunch of new material for Waitress including clips, a quiz and even some pie recipes!
First up here's a reminder of the trailer for the film about Jenna, a waitress and excellent pie maker who is pregnant, bullied by her husband having an affair with her Doctor. It stars Nathan Fillion (see an interesting Q&A with him right here
It's good film apparently, after London reviewer Ramchandra caught it...watch for that review appearing in the next few minutes. Here's the trailer for the film:
Here's a little online quiz for Waitress, and in the main story we've got clips from the film as well as the cool pie recipes!
I Can’t Have No Affair Because It’s Wrong Pie
Makes 8 servings.
200g digestive biscuits, crushed 125g demerara sugar 125g butter, melted 2 large eggs 200g caster sugar 1/2 teaspoon salt 500ml milk, scalded 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1 banana (optional) 3 egg whites
- In a medium bowl, mix the digestive biscuits, brown sugar and melted butter together until well blended. Press the crumb mixture into a 23cm (6 cm deep) loose-based tin. Preheat the oven to 220°C/ gas mark 7.
- In a large bowl, lightly beat the eggs. Mix in 75g of the caster sugar and the salt. Slowly stir in the hot, scalded milk and the vanilla extract. Strain the mixture into the pie crust and sprinkle the cinnamon on top.
- Bake on the lower shelf of the pre-heated oven for 25 to 30 minutes or until the custard is firm.
- In a large glass mixing bowl, whisk the egg whites until stiff but not dry. Gradually beat in the remaining caster sugar, whisking well between each addition until very stiff and shiny.
- Scatter the banana over the custard (if using.) Spread the meringue on top of the pie, return to the oven and cook until the meringue is slightly brown. Cool for at least 15 minutes before cutting.
Pregnant Miserable Self-Pitying Loser Pie
Makes 8 servings.
1 packet (450g) shortcrust pastry
190g caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour
3 eggs, beaten
170g demerara sugar 280ml glucose syrup 170ml double cream 6 tablespoons butter, melted 125g uncooked rolled oats 100g finely chopped fruitcake 2 teaspoons vanilla extract
2 tbsp brandy
- Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.
- Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run from the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
- Pre-heat the oven to 180C/ Gas Mark 4.
- In a large mixing bowl, combine the eggs, demerara sugar, remaining caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.
- Roll out the remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the blueberry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.
- Bake in the pre-heated oven for 45 minutes or until browned and set.
- Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.
Falling in Love Chocolate Mousse Pie
Makes 6 servings.
1 x 20cm cooked sweet pastry case
1 (400g) can condensed milk
170ml water 150g caster sugar
30g plain chocolate 570 ml double cream, stiffly whipped, plus extra for decoration
- In large saucepan, combine the condensed milk, water, caster sugar, cocoa and cornflour, whisking until smooth.
- Over a medium heat, add the chocolate and stir continuously until it melts and the mixture thickens. Remove from the heat and beat until smooth. Leave to cool and refrigerate for 15 minutes before folding in the double cream.
- Pour the mixture into prepared pastry case and chill for 4 hours or until set. Decorate with whipped cream and serve.