‘Waitress’ Pregnant Miserable Self Pitying Loser Pie Recipe

Some people tend to eat more when upset or angry. But Jenna Hunterson used to bake pie when she was going through the same. Of course, her angry pie wasn’t nearly as tempting or attractive as her other “happier” pies, but it’s edible nonetheless.

For people who like a yummy dose of flambéed fruitcake and oatmeal, it’s a sheer delight. Behold, the Pregnant Miserable Self Pitying Loser Pie! Here’s the recipe.

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Angry Pie

A fruity flambéed pie.

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Prep Time

20 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 1 packet short crust pastry 450g
• 200 g Blueberries
• 190 g caster sugar
• 1 tbsp Lemon juice
• 1 tbsp Cornflour
• 100 ml Water
• 3 eggs beaten
• 170 g demerara sugar
• 280 ml glucose syrup
• 170 ml double cream
• 6 tbsp butter melted
• 125 g uncooked rolled oats
• 100 g finely chopped fruitcake
• 2 tsp vanilla extract
• 2 tbsp brandy

Prep Time 20 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients 1 packet short crust pastry 450g 200 g Blueberries 190 g caster sugar 1 tbsp Lemon juice 1 tbsp Cornflour 100 ml Water 3 eggs beaten 170 g demerara sugar 280 ml glucose syrup 170 ml double cream 6 tbsp butter melted 125 g uncooked rolled oats 100 g finely chopped fruitcake 2 tsp vanilla extract 2 tbsp brandy

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Instructions

1. Line a 25cm tin with approximately two thirds of the short crust pastry. Reserve the trimmings. Chill until ready to use.
2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run from the fruit.
3. Mix the corn flour with water, then stir a little of the hot juices from the pan into the corn flour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
4. Pre-heat the oven to 350 degrees F.
5. 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.
6. Pour into the prepared pastry case.
7. Roll out the remaining pastry and cut into long strips about 2cm wide.
8. 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.
9. Bake in the pre-heated oven for 45 minutes or until browned and set.
10. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off.
11. Serve.