Alan Wake – Dreamy Cherry Pie & Drowning in Darkness Coffee

I’m a long time David Lynch fan, and surprisingly Lynch is probably one the biggest influences on videogames, and in particular, the survival horror genre. I’ve waited almost 10 years for a definitive edition of Twin Peaks to be released, and now it’s finally available on Bluray. Coincidentally, being a David Lynch fan means being a fan of cherry pie, and damn fine coffee. Pie and coffee crop up as homage to Lynch in numerous survival horror games, but the most iconic for me is the Dreamy Cherry Pie available at Triple D’s Oh Deer Diner in Brightfalls, from the vastly underrated Alan Wake. Served with a blacker than black Drowning in Darkness Coffee, of course.
Click ‘Read More’ for the full recipe!
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This recipe serves 8.
What you will need: A 9-inch pie dish, a cherry pitter (or a small sharp knife) cling-film, a pastry brush, a grater, a large pan, a sieve, a mixing bowl and cling-film/saran-wrap.
For the Pastry:
350g / 2¾ Cups Plain Flour
1 Teaspoon Salt
30g / ⅛ Cups Light Brown Sugar
225g / 1⅛ Cups Unsalted Cold Butter
30-60ml / ⅛ -⅓ Cup Cold Water
1 Small Egg
1 Tablespoon Milk
Granulated Sugar
For the Filling:
1kg / 35oz. Fresh Cherries
100g / ½ Cup Caster/Superfine Sugar
Zest of 1 Lemon
1 Vanilla Pod
2 Tablespoons Cornflour
Juice of Half a Lemon
3 Tablespoons Ground Almonds
Making the Pastry:
In a large bowl sieve in the Flour, Salt, Sugar and mix. Cut the Butter into chunks and add them to the flour mixture. Rub the butter into the flour until it resembles crumbs.
Add the Water gradually and mix very gently until a smooth dough begins to form - you wont need all the liquid.
Lay some cling-film on your work surface and turn the pastry out onto it. Form the pastry into a ball, split it in half and then wrap each portion in some cling-film. Place in the fridge for an hour.
After an hour - lay a large piece of cling-film on a clean counter. Remove one of the pastry portions and place it in the middle of the sheet. Lay another equally sized piece of cling-film over the top and roll out the pastry (always roll pastry from the centre out) - using the cling-film like this will stop the dough from sticking to anything.
Once the desired size and an even thickness, remove the top layer of cling-film. Pick up the dough using the cling-film underneath and swiftly flip it over onto the pie dish - cover with cling film and return to the fridge to chill.
Do the same with the second piece of dough, but instead, once rolled out keep it covered with the cling film and transfer it to a flat baking tray and then pop it back in the fridge - this piece will be your pie crust.
Preparing the Filling:
Using a cherry pitter (or a knife and a lot of patience), remove the stones and stalks from the cherries. Transfer the pitted cherries to a large pan, and add the Caster Sugar, Lemon Zest, and Vanilla Pod.
On a medium-high heat, cook the cherries until softened and juices have appeared. Remove the vanilla pod. In a small bowl, combine the Lemon Juice and Cornflour until a paste is formed.
Add the cornflour mixture to the cherries and mix well. Preheat the oven to 175C/350F.
Making the Dreamy Cherry Pie:
Remove the preprepared and now chilled pie dish. Remove the cling-film and cover the base of the pastry with the Ground Almonds, then pour the cooked cherries into the dish.
Take the second rolled out piece of pastry, remove the cling-film, and place it over the cherries, covering the entire top of the pie. Trim any excess pastry, then pinch the pastry together along the sides to seal it.
Beat together the Small Egg and Milk, then use a pastry brush to wash the top of the pie. Sprinkle the top of the pie with a generous amount of Granulated Sugar, then bake the pie for 30-35 minutes in the preheated oven, until golden brown.
Once cooked, allow the pie to cool before serving with a large, black Drowning in Darkness Coffee.
Sweet yet slightly tart with a crunchy sugar crust, this is a pie worth stopping for. As well as coffee, a generous scoop of vanilla ice-cream also goes down well. When eating cherry pie and drinking coffee, I believe it’s customary to give thanks to Lynch for all the incredible games he has influenced – where would we be without Silent Hill (most notably the spectacular Silent Hill 2), Alan Wake, or the very game that inspired Gourmet Gaming, Deadly Premonition? The gaming world would be a little more guns, and a lot less surreal.
Like this? You might also enjoy the Silent Hill – Butter Cake.

Alan Wake – Dreamy Cherry Pie & Drowning in Darkness Coffee

Difficulty: 4 Hearts

I’m a long time David Lynch fan, and surprisingly Lynch is probably one the biggest influences on videogames, and in particular, the survival horror genre. I’ve waited almost 10 years for a definitive edition of Twin Peaks to be released, and now it’s finally available on Bluray. Coincidentally, being a David Lynch fan means being a fan of cherry pie, and damn fine coffee. Pie and coffee crop up as homage to Lynch in numerous survival horror games, but the most iconic for me is the Dreamy Cherry Pie available at Triple D’s Oh Deer Diner in Brightfalls, from the vastly underrated Alan Wake. Served with a blacker than black Drowning in Darkness Coffee, of course.

Click ‘Read More’ for the full recipe!

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Request: Minecraft – Pumpkin Pie

Someone was kind enough to remind me that it is Thanksgiving soon! Here in the UK we don’t celebrate the holiday, nor do we eat enough sweet pumpkin flavoured things if you ask me, so I was very, very excited when I saw Minecraft had recently added Pumpkin Pie. This recipe is a bit of a hybrid between a traditional pie, a cheesecake and delicious edible pixels. I promise this is the last recipe of the year that is orange and involves pastry, because it took me 4 attempts to get it just right this time. Not quite as simple as the input made it appear…
Click ‘Read More’ for the full recipe!
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This recipe makes 2 small Pumpkin Pies.
What you will need: A 9-inch loose base cake tin, a large bowl, a whisk/electric mixer, and a 3.5 inch round cookie cutter.
Ingredients:
150g / 6 oz Shortcrust Pastry [Recipe]
150g /⅔Cup Light Brown Sugar
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
⅛Teaspoon Nutmeg
Pinch of Salt
400g / 2 Cups Cream Cheese (Room Temperature)
3 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
230g / 1 Cup Canned Pumpkin
To Garnish:
Various shades of orange icing, cut into small squares.
Preparing the Pumpkin Pie:
Preheat the oven to 200C/390F. With your pastry prepared, roll it out to about 1cm thick, and cut a piece to line the base of your cake tin.
Bake it in the oven for 12 minutes until golden, then remove and leave to cool. Once it’s out of the oven, turn the temperature down to 180C/355F.
Meanwhile, combine the light brown sugar with the cinnamon, ginger, nutmeg and salt. In a separate large bowl, beat the cream cheese until smooth.
Gradually add the sugar and spices, while continuing to beat the cream cheese. Next add the eggs, vanilla and maple syrup and mix well.
Stir in the pumpkin and mix again until combined, then pour the mixture over the now cooled pastry. Place a small tray of water in the bottom of the oven to keep the air moist.
Put the pumpkin pie in the middle of the oven to bake for 30 minutes. After 30 minutes, change the temperature of the oven to 160C/320F and bake for another 15 minutes.
Once firm, remove the pumpkin pie and leave to cool before placing in the fridge to chill for several hours, or overnight.
Making the Pumpkin Pie:
Remove the pumpkin pie from the cake tin and place on a flat surface. With the cooking and chilling, the filling will have contracted. Take a large round cookie cutter, and cut two perfect cakes from the large cake.
Decorate each of the pumpkin pies with tiny icing pixels, and serve with some freshly whipped maple cream.

Beautifully creamy, fluffy and light with a crisp base – I’m feeling hybrids in baking are the way to go. I loved the sweetness with the spices, and then the unusual taste of pumpkin was really complimented by the gentle sour of the cream cheese. While I have no prior pumpkin experience, it was pretty delicious and something I’d like to bake into more cakes in the future for sure.
Like this? You might also enjoy the Castlevania: Symphony of the Night - Cheesecake.

Request: Minecraft – Pumpkin Pie

Difficulty: 3 Hearts

Someone was kind enough to remind me that it is Thanksgiving soon! Here in the UK we don’t celebrate the holiday, nor do we eat enough sweet pumpkin flavoured things if you ask me, so I was very, very excited when I saw Minecraft had recently added Pumpkin Pie. This recipe is a bit of a hybrid between a traditional pie, a cheesecake and delicious edible pixels. I promise this is the last recipe of the year that is orange and involves pastry, because it took me 4 attempts to get it just right this time. Not quite as simple as the input made it appear…

Click ‘Read More’ for the full recipe!

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Final Fantasy XI - Moogle Pie

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.
Click ‘Read More’ for the full recipe!
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This recipe makes 2 Moogle Pies.
What you will need: Greaseproof paper/baking parchment, a large baking tray, a vegetable peeler, a large pan, a knife, and a pastry brush.
Ingredients:
400g / 5 Cups Cooking Apples (4 Large apples approx.)
25g / ⅛ Cup Butter
25ml / ⅛ Cup Water
50g / ¼ Cup Caster/Super Fine Sugar
½ Teaspoon Ground Cinnamon
2 Tablespoons Raisins
4 Tablespoons Apple/Orange Juice
Small Handful Breadcrumbs
320g / 11oz Ready-to-Roll Puff Pastry
1 Small Egg (Beaten)
Preparing the Moogle Pie:
Preheat the oven according to the directions on your puff pastry. Usually about 200C/390F. Prepare a baking tray with greaseproof paper/baking parchment. Soak the raisins in the apple/orange juice.
Peel and cor the apples, then chop them into small chunks. Keep them in a large bowl of cool water to stop them from browning.
In a large pan on a medium heat, warm the butter until melted then add the apples, sugar and water. Cook the apples for about 4-5 minutes, until softened.
Remove the pan from the heat, then stir in the raisins and the juice, cinnamon and breadcrumbs. Mix until well combined.
Making the Moogle Pie:
Unroll your puff pastry and cut it in half. Take one half of the sheet and lay it on the prepared baking tray; for ease, make one Moogle Pie at a time.
Add a few tablespoons of the apple filling to the middle of the pastry. Shape it into an even, long rectangle and make sure to leave about an inch of pastry and the top and bottom. Be careful not to over fill it.
Take the beaten egg and with the pastry brush, brush an outline of the beaten egg on the pastry around the apple filling; this will help the pastry to seal.
For the next step you can use a lattice pastry cutter to create a top layer of pastry if you have one, but if you don’t, use the plaiting/braiding method below.
Cut into the pastry on the long sides; create an equal number of strips of pastry on both sides. Finally, make a square flap at the bottom and top. Please see THIS illustration for help – it can be a little tricky!
Carefully tuck the bottom and top flaps over the apple filling. Begin to plait/braid the strips of pastry over the filling. Do this by alternating the strips of pastry over each other as you move down.
Lightly brush a little more beaten egg over the finished pastry, then pop it in the oven for about 20 minutes. Once it’s nicely golden, and maybe even a little burnt, remove it from the oven.
Allow it to cool before serving. Moogle Pie is delicious on its own, or with some custard, cream or ice-cream.

Luckily, I had my mom on hand (who I now suspect may be part Moogle herself due to her pastry plaiting skills) because this pie can be a little difficult to make look just right, but it’s most definitely worth it! The combination of a strudel and pie recipe was ideal, and although a Moogle Pie is traditionally apple, you could use the recipe above to also make peach, apricot or berry pies too. Just don’t forget your magic spell, and your Moogle Pie will always be delicious.
Like this? You might also enjoy the Fable II – Amazing Apple Pie.

Final Fantasy XI - Moogle Pie

Difficutly - 3.5 Hearts

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.

Click ‘Read More’ for the full recipe!

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Legend of Grimrock – Blueberry Pie

Last weekend my significant other came to bed around 4AM, so I naturally asked where he’d been. Many suspicious girlfriends would think of the obvious; another woman or a secret shame, like eating flowers in the bathroom, but I knew better.
It turned out he’d discovered this amazing game called Legend of Grimrock; a seriously awesome old school dungeon crawler as a stunning modern incarnation. I fell in love with the game instantly; it was so mysterious and beautifully designed, and when I saw there was food I got pretty excited. I eventually discovered there’s a rather infamous blueberry pie hidden in the darkness. A kind of symbol of hope… delicious, delicious hope.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 6-8.
What you will need: A 9-inch loose base sandwich tin, a large baking tray, a sieve, a wooden spoon or hand mixer, a rolling pin and two large mixing bowls.
For the Pastry:
350g / 2⅓Cups Plain Flour
1 Teaspoon Salt
2 Tablespoons Light Brown Sugar
225g / 1 Cup Unsalted Butter (Chilled)
60ml / ¼ Cup Cold Water
For the Filling:
100g / ½ Cup Butter (Room Temperature)
100g /⅔Cup Icing/Confectioners Sugar
100g / 1 Cup Ground Almonds
4 Teaspoons Cornflour/Cornstarch
1 Large Egg (Room Temperature)
1 Large Egg Yolk (Room Temperature)
1½ Teaspoons Pure Almond Extract
½ Teaspoon Lemon Zest
3 Tablespoons Blueberry Preserve
200g / 2 Cups Fresh Blueberries
Making the Shortcrust Pastry:
In a large mixing bowl, sieve the flour, salt and sugar. Next add the butter. Rub the butter into the dry ingredients with your finger tips until it resembles breadcrumbs.
Add the water a tablespoon at a time, mixing in between until the dough comes together. Once the dough forms into a ball, wrap it in cling film/saran wrap and place in the fridge to chill for about an hour.
Sieve some icing/confectioners sugar onto a clean, dry surface and roll the dough out until it’s about a quarter of an inch thick. Lift the pastry into the sandwich tin and pat it in to fill the tin evenly.
Trim off any excess pastry then put the tin in the fridge to chill for 30 minutes. Once chilled, preheat the oven to 220C/420F with a large baking tray inside.
Put the pie in the oven on top of the heated baking tray to blind-bake the crust. You may want to use some baking beans to help keep the pastry for shrinking while it cooks.
Cook the pastry for about 10-15 minutes until the edges appear slightly darker and are firm. Once baked, take out the pie and leave it to cool completely before adding any filling.
Making the Blueberry Pie:
In a large bowl, sieve in the sugar, almonds and cornstarch. Next add the butter, egg, yolk, lemon zest and almond extract. Mix well until thoroughly combined into a kind of thick batter. Leave the mixture in the fridge to chill for about an hour.
With your pastry cooled, spoon in the blueberry preserve and use the back of the spoon to smooth it out over the base to create a thin layer of jam.
Preheat the oven to 190C/375F. Once the almond mixture is chilled, pour it into the pastry and smooth it out until it’s even. Take your blueberries and pop them into the almond filling until the entire surface of the pie is covered.
Put the pie in the oven for 20-30 minutes. When the pie is firm, golden brown and an inserted skewer comes out clean – it’s ready! Take it out of the oven and leave to cool completely before serving.

Firstly, a huge thank you to Almost Human Games who replied to my email inquiring about Grimrock cuisine so promptly, and to Ben R for the beautiful comparison screenshots. It’s taken me about an hour to write this post, and in that time I’ve managed to eat about half the pie to myself. In making the pie, I didn’t want to overcook the frangipane filling, I wanted it to mix with the blueberries to create a creamy blueberry filling and it is… outstanding. I must have a seemingly bottomless pit for a stomach just like Mork, or even Grimrock it’s self.
You can download Legend of Grimrock from GOG, Steam and Grimrock.net.
Like this? You might also enjoy the Fable II – Amazing Apple Pie.

Legend of Grimrock – Blueberry Pie

Difficulty - 3.5 Hearts

Last weekend my significant other came to bed around 4AM, so I naturally asked where he’d been. Many suspicious girlfriends would think of the obvious; another woman or a secret shame, like eating flowers in the bathroom, but I knew better.

It turned out he’d discovered this amazing game called Legend of Grimrock; a seriously awesome old school dungeon crawler as a stunning modern incarnation. I fell in love with the game instantly; it was so mysterious and beautifully designed, and when I saw there was food I got pretty excited. I eventually discovered there’s a rather infamous blueberry pie hidden in the darkness. A kind of symbol of hope… delicious, delicious hope.

Click ‘Read More’ for the full recipe!

Read More

Catherine – Strawberry Tart (Katherine)

Katherine is Vincent’s long-term girlfriend who evidently has a bit of a sweet-tooth. She’s rarely seen without a dessert in front of her that somehow she’s been able to only take a small piece from. If I were dining at Chrono Rabbit I can assure you I’d be on my third slice of whatever strawberry covered treat was on offer. The source of Vincent’s current anxieties, Katherine takes some pretty interesting and disturbing forms in his nightmares. Even her fork is seen as a threat to him, well, she is usually the one doing the killing in her dreams. I can see why Vincent is so scared; her underlying dark streak and relationship pressures are enough to make me nervous! But as long as there’s desserts, everything’s okay.
Click ‘Read More’ for the full recipe!
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This recipe serves 6-8.
What you will need: A 9 inch (23cm) fluted tart tin with a loose base, 2 large mixing bowls, a sieve, a rolling pin, ceramic baking beans, piping bag, a small pot, cling film/saran wrap and greaseproof paper/baking parchment.
For the Shortcrust Pastry:
225g / 1 ¾ Cups Plain Flour
100g / ½ Cup Butter (Chilled and Cubed)
½ Teaspoon Salt
Water
For the Filling:
300g / 1 ½ Cups Cream Cheese (Room Temperature)
100g / ½ Cup Fine Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (Room Temperature)
120ml / ½ Cup Soured Cream
2 Tablespoons Fine Sugar
To Garnish:
175g / ½ Cup Strawberry Conserve
120ml / ½ Cup Double / Whipping Cream
2 Tablespoons Fine Sugar
16 Fresh Strawberries
18 Fresh Blueberries
Making the Shortcrust Pastry:
Sieve the flour into a large bowl and add the butter. Using your fingers, rub the butter into the flour until it resembles breadcrumbs. Add the salt and add water a tablespoon at a time until the mixture comes together as a dough.
Wrap the dough in cling film/saran wrap and chill in the fridge for an hour before use. Meanwhile, lightly grease the tart tin and set aside.
Preheat the oven to 180C/355F. Once chilled, roll out the pastry to an even thickness and line the tin. Cover with greaseproof paper/baking parchment and fill the pastry with ceramic baking beans.
Place the pastry in the oven and cook for approximately 10-15 minutes. Watch the pastry to ensure it doesn’t dry out or get too brown. Once it’s golden and firm it’s ready to come out. Remove the baking beans and greaseproof paper and leave the pastry to cool while you prepare the filling.
Preparing the Filling:
Turn up the oven to 220C/450F. In a large bowl, combine the cream cheese, sugar and vanilla extract. Add the two eggs and mix well until smooth. Don’t worry if it seems very liquid, this is normal.
Pour the mixture into the cooled and prepared pastry, leaving a small gap at the top, and put in the oven for around 7-10 minutes or until the centre has set.
Take the tart from the oven and set aside for 5 minutes to cool. Meanwhile, mix the sour cream and 2 tablespoons of sugar together. Spoon just enough of the sour cream over the top of the tart to create a thin layer.
Turn the oven off and return the tart to the oven for 10-15 minutes or until the sour cream has solidified.
Take the tart out and leave it to cool to room temperature before placing in the fridge for several hours or over night to chill.
Making the Strawberry Tart:
In a small pot, add the strawberry conserve. Warm through on a medium heat until the mixture becomes liquid. Allow it to cool for a minute before pouring a thin, even layer over the chilled tart. Place the tart back in the fridge until the strawberry conserve layer has set.
Meanwhile, whisk up the double cream with the sugar and spoon into the piping bag. Pipe cream around the entire edge of the tart.
Prepare your fruit for the top, check out this picture for how to arrange the blueberries and strawberries. Grab a milky coffee and enjoy the tart!

While I was trying to get a good look at the tart Katherine is eating during the game, I noticed that it actually changes a few times in one scene. It swaps between a sponge cake and the tart I’ve made above. I chose the tart as it was something a bit different to the previous recipes and it appears most frequently in the game. I went through 4 attempts at different varieties and combinations and then finally, I cracked it! A delicate cream-cheese layer, with caramelised sour cream topped with strawberries and blueberries is beautifully complimented by the smooth shortcrust pastry and whipped cream. Don’t waste your fork on your significant other, this treat is proof there are far better things to be forking.
Like this? You might also enjoy the Castlevania - Cheesecake.

Catherine – Strawberry Tart (Katherine)

Difficulty - 4 Hearts

Katherine is Vincent’s long-term girlfriend who evidently has a bit of a sweet-tooth. She’s rarely seen without a dessert in front of her that somehow she’s been able to only take a small piece from. If I were dining at Chrono Rabbit I can assure you I’d be on my third slice of whatever strawberry covered treat was on offer. The source of Vincent’s current anxieties, Katherine takes some pretty interesting and disturbing forms in his nightmares. Even her fork is seen as a threat to him, well, she is usually the one doing the killing in her dreams. I can see why Vincent is so scared; her underlying dark streak and relationship pressures are enough to make me nervous! But as long as there’s desserts, everything’s okay.

Click ‘Read More’ for the full recipe!

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Request: The Sims – Key Lime Pie

Last Thursday it was Adam’s birthday, he hates the idea of birthday cakes and any kind of fanfare but I couldn’t let his day go by without him having something nice to eat. His favourite dessert is Key Lime pie and I just happened to have a string of requests for the same dish from when I made The Sims Mac and Cheese. Although not the most bizarre dish to appear in The Sims (I’m looking at you ‘Eggs Machiavellian’, eggs and watermelon? Really?!) it seems to be one of the most popular in-game desserts - I know that my Sim bakes it on a regular occasion only to leave servings of it around the house for impending pie emergencies. Since it now counts as a Gourmet Gaming post, it’s no longer a birthday treat and therefore acceptable for a non-celebration… right?
Click ‘Read More’ for the full recipe!
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This recipe serves 6-8.
What you will need: A 9-inch pie dish, a whisk, a grater and a large bowl.
For the Crust:
200g / 2 Cups Crushed Digestives (or Graham Crackers)
2 Tablespoons Ground Ginger
45g / ¼ Cups Caster/Granulated Sugar
135g / ⅝ Cup Butter (Melted)
For the Lime Filling:
4 Large Egg Yolks
400ml / 1 ¾ Cups Condensed Milk
6 Tablespoons Fresh Lime Juice
2 Tablespoons Lime Zest (Grated)
To Garnish:
Lime Jelly (Jell-o)
120ml / ½ Cup Double Cream
2 Tablespoons Icing/Confectioners Sugar
5 Quarter-Lime Slices
Making the Key Lime Pie:
Preheat the oven to 175C/350F and place a baking tray inside. Grease and line a pie dish and set aside.
In a bowl combine the crushed digestives, ginger, sugar and butter then press evenly into the prepared pie dish. Place the pie dish in the oven on top of the preheated baking tray and bake for 10-15 minutes. Once cooked remove and set aside to cool.
In a clean bowl whisk the egg yolks until pale and fluffy and gradually add the condensed milk. Pour in the lime juice and add the lime zest, mix well then pour the mixture into the cooled pie base.
Place the pie back into the oven (still at 175C/350F) for about 15 minutes or until the mixture has set. Once cooked remove the pie and allow to cool before placing in the fridge to chill for at least 4 hours.
Prepare the lime jelly (Jell-o) as per the packet instructions. Allow the jelly mixture to cool significantly, once lukewarm remove the chilled pie from the fridge and carefully pour a small amount of the jelly liquid over (just enough to cover the pie filling) then return to the fridge until the jelly has set.
Before serving, whip the double cream with the sugar until it forms stiff peaks. Spoon the cream into an icing bag and pipe the cream in a circle around the edge and pipe a dollop into the middle of the pie. Arrange the lime slices around the centre.

I’m not usually a fan of citrus things, I often find lemony flavours over powering and they just make me feel like I’m eating kitchen cleaner. I had it in my mind that this was going to come out terrible, I didn’t even know what Key Lime Pie was supposed to taste like since I’d never dared try any before. It reminded me mostly of a cheese cake and amazingly the lime jelly added a nice sweetness against the tart filling. I’ve decided that baked creamy-pie-cake things are becoming my forte which is ironic considering they’re the one thing I can’t really eat but I suffer the small taster slice for you guys… Oh and Happy Birthday, Adam!
Like this? You might also enjoy the Sims - Mac and Cheese.

Request: The Sims – Key Lime Pie

Difficulty - 2.5

Last Thursday it was Adam’s birthday, he hates the idea of birthday cakes and any kind of fanfare but I couldn’t let his day go by without him having something nice to eat. His favourite dessert is Key Lime pie and I just happened to have a string of requests for the same dish from when I made The Sims Mac and Cheese. Although not the most bizarre dish to appear in The Sims (I’m looking at you ‘Eggs Machiavellian’, eggs and watermelon? Really?!) it seems to be one of the most popular in-game desserts - I know that my Sim bakes it on a regular occasion only to leave servings of it around the house for impending pie emergencies. Since it now counts as a Gourmet Gaming post, it’s no longer a birthday treat and therefore acceptable for a non-celebration… right?

Click ‘Read More’ for the full recipe!

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Costume Quest – Pizza Sundae

Pizza Sundae was the big winner of the Costume Quest vote, even my own mother was begging for this one to win! When thinking about how to make this I had to consider quite a few things – is this more savoury and pizza based? Or sweet and ice-cream based? I decided that blue layer indicated something sweeter, in fact it reminded me of fond memories eating tutti-frutti ‘Smurf’ ice-cream in Italy as a child. So I constructed a kind of pie filled with the many layers and heart of an ice-cream sundae.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 6-8.
What you will need: 9 inch pie dish, greaseproof paper/baking parchment, baking tray, large and medium bowls, a whisk.
For the Base:
110g / 1 Cup Salted Peanuts (Finely chopped/crushed)
200g / 1½ Cups Digestive Biscuits (Crushed)
50g / ¼ Cup Butter (Melted)
For the Sundae:
200g / 2 Cups Good quality:
Strawberry Ice-cream
White Vanilla Ice-cream
Chocolate Ice-cream
Red & Blue Food Colouring
18g / ½ Cup Mini Marshmallows (The smaller the better)
50g / ½ Cup Small Chocolate Chips/Chunks
200ml / 1 Cups Double Cream
6 Tablespoons White Caster Sugar
8 Glacé Cherries (Halved)
Preparing the Base:
Preheat the oven to 190C/375F and place the baking tray inside to heat up. Grease and line the pie dish and set aside.
In a bowl add the peanuts, crushed digestive biscuits and melted butter and mix thoroughly.
Press the mixture evenly into the prepared pie dish and make a few holes in the base with a fork. Place the pie dish in the oven on top of the preheated baking tray and cook for 10-15 minutes or until crisp and golden. Remove from the oven and allow to cool completely before storing in the fridge to chill.
Preparing the Sundae:
Remove the strawberry ice-cream from the fridge and allow it to soften – not too much, just enough that it is manageable. Once soft, adjust the colour (if not pink enough) with a little red food colouring and mix well.
Mix the mini marshmallows into the strawberry ice-cream then pour the mixture into the pie crust ensuring it is smooth and even. Place in the freezer to chill.
Next remove the vanilla ice-cream and allow to soften. This time add a few drops of blue food colouring and mix well until the right shade has been achieved.
Take the now frozen pie from the freezer - please make sure each layer is fully frozen before you add the next otherwise they will mix and it will be more difficult! Pour the blue-vanilla ice-cream on top, spread evenly then return to the freezer to set.
Once frozen again, remove the chocolate ice-cream and allow to soften. Add a few drops of red food colouring to add a subtle red hue to the chocolate layer. Mix in the chocolate chunks/chips.
Pour the chocolate ice-cream over the blue-vanilla then return the pie to the freezer.
Take the pie from the freezer 20 minutes before serving to allow to thaw. Whip the double cream, slowly adding the sugar to taste, then add the whipped cream on top and scatter with glacé cherries. Serve with a hot chocolate or fudge sauce if desired.

From above, the Pizza Sundae actually looks like a pizza covered in some bizarre red olives – mission accomplished! Originally I wanted the crust to be a cookie crust, but after a bit of research I discovered this wouldn’t freeze very well and was forced to use a cheesecake style base. I added in some salted peanuts to create a nice contrast with the sweetness of the ice-cream filing – I always love nuts in my sundaes for this reason and it works just as well here. I had toyed with the idea of the blue layer maybe being minty but decided in the end to go with the classic Neapolitan flavours – the vanilla layer acting as a nice balance between the strong flavours of the strawberry and chocolate. I was really worried this wasn’t going to work and I seriously impressed even myself when I finally cut it open! With whipped cream and a cherries on top I think the Pizza Sundae is the future of sundaes and the combinations are nearly endless!
Don’t forget to check out the other winners - Mossy Log and Choconana!

Costume Quest – Pizza Sundae

Difficulty - 2

Pizza Sundae was the big winner of the Costume Quest vote, even my own mother was begging for this one to win! When thinking about how to make this I had to consider quite a few things – is this more savoury and pizza based? Or sweet and ice-cream based? I decided that blue layer indicated something sweeter, in fact it reminded me of fond memories eating tutti-frutti ‘Smurf’ ice-cream in Italy as a child. So I constructed a kind of pie filled with the many layers and heart of an ice-cream sundae.

Click ‘Read More’ for the full recipe!

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Fable II - Amazing Apple Pie

Obviously when I thought about making something from the Fable series my first thought was “Crunchy Chick”… then I realised that putting a chick on a plate is not a recipe and being evil is well, evil. And horns are so out this season. But across Albion there’s a lot of fresh produce including various fruits that are often baked into their more delicious form: pies. You can pick from blueberry or apple and since Autumn is swiftly and powerfully blowing it’s way in I felt a rustic and warming apple pie would be perfect. But not just any pie (especially not the rancid or crabapple kind) - it has to be Amazing Apple Pie.
Apparently this specific type of pie can only be accessed via the Pub Games pre-order bonus and playing the Spinnerbox game. I, however, did not receive my Pub Games bonus despite my pre-order all those years ago (I’m talking to YOU Amazon) so, I’m without specific reference here. It’s so special because “it fully heals you - even in the middle of combat!” and “causes you to lose weight instead of gain it”. Sounds like my kind of pie.
Click ‘Read More’ for the full recipe!
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This recipes serves 6-8.
What you will need: A 9-inch pie dish, 2 large mixing bowls, 2 small bowls, a sieve, wooden spoon, rolling pin, cling film, a strainer, 2 large flat baking trays, a non-stick pot.
For the Pastry:
350g / 2¾ Cups Plain Flour
1 Teaspoon Salt
30g / ⅛ Cup Light Brown Sugar
225g / 1⅛ Cups Unsalted Butter
30-60ml / ⅛ - ⅓ Cup Cold Water
Milk & 1 Small Egg (for bonding/glaze)
For the Filling:
6 Large Cooking Apples
110g / ½ Cup Golden Caster Sugar
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
Pinch of Salt
30g / ⅛ Cup Unsalted Butter
1½ Tablespoons Cornflour 
Apple Filling Preparations:
Peel and slice your apples into generous chunks - place them in a bowl filled with cold water to stop them from browning as you chop. Strain from the water and return to the bowl. 
Add the sugar, salt, lemon juice, ground cinnamon and nutmeg to the apples and mix well. Let this sit for at least 30 minutes to an hour while you prepare the pastry.
Making the Pastry:
In a large bowl sieve in the flour, salt , sugar and mix.
Cut the butter into chunks and add them to the flour mixture. Rub the butter into the flour until it resembles crumbs.
Add the water slowly and mix very gently until a smooth dough begins to form - you wont need it all.
Lay some cling film on your work surface and turn the dough out onto it. Form the dough into a ball, split it in half and then wrap each portion in some cling film. Place in the fridge for an hour.
After an hour - lay a large piece of cling film on a clean counter. Remove one of the dough portions and place it in the middle of the sheet. Lay another equally sized piece of cling film over the top and roll out the pastry (always roll pastry from the centre out) - using the cling film like this will stop the dough from sticking to anything.
Once the desired size and an even thickness, remove the top layer of cling film. Pick up the dough using the cling film underneath and swiftly flip it over onto the pie dish - cover with cling film and return to the fridge to chill. 
Do the same with the second piece of dough, but instead, once rolled out keep it covered with the cling film and transfer it to a flat baking tray and then pop it back in the fridge - this piece will be your pie crust.
Making the Amazing Apple Pie:
By now your apples should have stewed nicely and have some juice at the bottom. Place a strainer over a bowl and pour the apples into the strainer leaving the juices to drain for about 15 minutes.
Once strained, pour the juices into a non-stick pot and add the 30g of butter. Allow to simmer on a medium heat for a few minutes until the liquid has slightly reduced. Do NOT allow it to boil - I accidentally made (delicious) toffee instead!
Remove the pie crust from the fridge and allow it to sit at room temperature for about 10 minutes.
Move the strained apples to a bowl and mix them with the cornflour.
Take out the pie base from the fridge and fill it with the apples, leaving no gaps, making sure the apples come just above the edge of the pie dish and are level, pour over the reduced juices.
In a small bowl beat the egg with a few tablespoons of milk. Wet the edges of the pie base with a little of the milk and egg mixture. 
Use the same technique as before and flip the pie crust over the apples. Tuck in any excess pastry under the base edges, trim anything extreme and create a nice crimping pattern if you wish with your fingers.
With a sharp knife make five 2inch cuts from the middle of the pie outward so steam can escape.
Cover the pie with cling film and refrigerate. 
Preheat the oven to 220C/425F, and place a flat baking tray lined with some tinfoil on the bottom rack.
Once heated, remove the pie from the fridge and remove the cling film, brush lightly with the milk and egg mixture and place the pie onto the baking tray and allow to cook for 45-55 minutes. Keep an eye on the pie and be sure to cover the edges of the pie with some tin foil once golden or else they will burn. 
Once cooked, leave to cool for several hours before serving warm or cool with some cream or vanilla ice-cream.

There’s a lot of steps up there - but I assure you it’s actually rather easy to make. I’ve never made pastry or pie in my life and mine turned out perfectly! Well it is a little lumpier than the picture, I think I got a bit over excited and didn’t pay attention to the amount of apples I was piling in, so I made sure to add a note about it in the recipe. I did buy some back up ready-pastry after the horror stories I’d heard about making your own, but it was so easy to do it’s almost embarrassing that people use it. Let’s just say the words “pie master” were mumbled in between the gorging. The pie dish was surprisingly expensive - as this was a success though it warrants the making of some sort of pie every week for the next 10 years to balance the cost. So get on that Spinnerbox game, because the only thing your dog is going to dig out the ground is a condom that, let’s face it, you’re never going to use.
Like this? You might also enjoy the Legend of Grimrock - Blueberry Pie.
Don’t forget you can VOTE HERE for the Gourmet Gaming Hallowe’en Special!

Fable II - Amazing Apple Pie

Difficulty - 2.5

Obviously when I thought about making something from the Fable series my first thought was “Crunchy Chick”… then I realised that putting a chick on a plate is not a recipe and being evil is well, evil. And horns are so out this season. But across Albion there’s a lot of fresh produce including various fruits that are often baked into their more delicious form: pies. You can pick from blueberry or apple and since Autumn is swiftly and powerfully blowing it’s way in I felt a rustic and warming apple pie would be perfect. But not just any pie (especially not the rancid or crabapple kind) - it has to be Amazing Apple Pie.

Apparently this specific type of pie can only be accessed via the Pub Games pre-order bonus and playing the Spinnerbox game. I, however, did not receive my Pub Games bonus despite my pre-order all those years ago (I’m talking to YOU Amazon) so, I’m without specific reference here. It’s so special because “it fully heals you - even in the middle of combat!” and “causes you to lose weight instead of gain it”. Sounds like my kind of pie.

Click ‘Read More’ for the full recipe!

Read More