But did you know that it's also loosely based on The Odyssey by Homer? You know, the one that kids around the nation dread reading in school. I think that I'd heard that before, but had forgotten until our host for this month, Debra from Eliot's Eats, reminded us in her Food 'n Flix invitation. So, not only did I go back in to watch the film for the first time in years with an eye towards the food, but also on the lookout for references from the epic poem. And boy did I find lots of both!
So, our three main characters Ulysses Everett McGill, Pete Hogwallop, and Delmar O'Donnell are convicts who escape a chain gang in order to find treasure that Ulysses had previously stolen and hidden. Or so he told them. In reality, he'd learned that his ex-wife was going to get married again, and he was on a mission to win her and his daughters back.
As far as food sightings and mentions go, the majority of it comes from the hijinks of our escaped trios search for sustenance. We see chickens and gophers snatched and roasted over an open fire. They are given bowls of Horse Stew and greens at the home of Pete's cousin. There's big sacks of Pappy's flour in the background, as well as ads for it seen around town featuring Butter-Nut Bread or heard on the radio with mentions of flapjacks and biscuits.
There's some things that you have to use your imagination for like lyrics from the song "Big Rock Candy Mountain" or quotes such as "take cover boys, that ain't popcorn!". There's a "love potion" (from the Sirens)...which might lead to a craving for frog legs. We see some young boys carrying large blocks of ice (cold drinks anyone?) and a picnic that includes beer, coke, corn on the cob, fried chicken, and jars of some sort of pickles.
If you know me at all, you know I love pie. So, pie it was. Although they didn't say, I'm pretty sure it was an apple pie by the looks of it (home apple orchards are a thing in Mississippi). I've shared a fair number of apple pie recipes already, but I'm always up for apple pie, so why not create another? I wanted it to be one that would set up firm enough to eat with your hands, if that's what you wanted. Plus, it's simple to make...and just eating it will put a big ol' smile on your face.
Join us next month as we head into the kitchen with our host Kimberly of Coffee and Casseroles with her pick, The Addams Family &/or Addams Family Values.
For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!
Triple Apple Pie
Yield: 8-10
prep time: 40 Mcook time: 1 hourtotal time: 1 H & 40 M
Inspired by the stolen pie enjoyed around a campfire in O Brother, Where Art Thou?, this triple apple pie recipe includes apples 3 ways - fresh, dried, and juiced!
ingredients:
- pastry for a double-crust pie, such as my Oh-So-Easy Pie Crust or storebought
- ~3 pounds apples, a mixed variety (I used a mix of Ginger Gold and Fugi)
- 4 ounces dried apple slices or rings
- 1 cup apple juice or apple cider
- 3/4 cup granulated sugar
- 1/4 cup tapioca flour
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine-grain pink himalayan sea salt (or any fine-grain salt)
To finish:
- 2 tablespoons heavy cream
- granulated or raw sugar
- 1 1/2 tablespoons salted butter, cut into small pea-sized bits
instructions:
How to cook Triple Apple Pie
- Roll out one portion of pie pastry to line a 9-inch pie plate, fitting it into the bottom and letting the excess hang over the edges. Refrigerate while you make the filling.
- Peel, core, and cut the apples into 1/4-inch slices. Combine in a large bowl with the dried apples and apple juice. Combine all of the dry ingredients, then scatter it evenly over the apples in the bowl and stir gently until evenly combined. Let sit at room temperature for 10 minutes.
- In the meantime, roll out the second portion of pastry and cut into strips for lattice (or however you wish to place the top crust).
- Pour the filling into the cold pie crust. Form a lattice on top of the filling with the pastry strips (or form the top crust as you wish), crimping the edges together. Set the pie back into the fridge for 20 minutes.
- Preheat oven to 375° F. Line a baking sheet with foil.
- Set the chilled, uncooked pie onto the baking sheet, then brush the top crust with heavy cream and sprinkle with sugar. Scatter the butter bits over the areas of exposed apple filling.
- Slide the baking sheet into the hot oven and bake for about 1 hour, until crust is golden and filling is bubbling up. You may need to cover the top/edges with foil or a pie shield towards the end if it starts to get too dark.
- Allow pie to cool completely and refrigerate until cold for best slicing results (re-warm slices in microwave or oven before serving, if you wish). Cool on the window sill at your own risk.
NOTES:
Feel free to use your favorite pie crust pastry in this recipe. While homemade always tastes best, time doesn't always allow...or sometimes you just don't feel like making your own. I've found the absolute closest-to-homemade storebought pie pastry around (seriously, it's so good that you may not even be able to tell it's storebought) - the brand is Wewalka. Give it a try in a pinch!
©All Roads Lead to the Kitchen
