So my latest review is of the movie “Going In Style”, with Michael Caine, Morgan Freeman and Alan Arkin…..funny guys right? Sorry to disappoint, but no. Maybe it was the script, maybe the director (Zach-can-you-believe-this-guy-has-a-career-Braff), or maybe just a remake of a movie that didn’t need a remake in the first place. Whatever the reason, this movie was a “jumble” of things put together, with a bank heist, a puppy, a non-caring father, a scene with Morgan freeman in a scooter basket (one of the highlights) and a very unnecessary love interest, played by Ann-didn’t need-a-facelift-Margret! Since this movie was such a jumble, I decided to make “Jumble Pie”, which is basically a mixed berry pie, or tart as pictured above, but this one has a layer of chocolate ganache on the bottom crust and I used cherries along with blackberries and raspberries. See full review and recipe demo on You Tube on my channel “Sweet Movie Review” at: https://youtu.be/cbAVVmVNrbI
Going In Style Jumble Pie
Tart/Pie Sweet Crust:
1/2 cup powdered sugar
1/4 teaspoon salt
8 ozs. (1 stick) butter, grated or cut in small pieces
1 egg, lightly beaten
1 and 1/2 cups all-purpose flour
In medium bowl, combine powdered sugar and salt. using a fork or pastry blender, cut in cold butter pieces until mixture resembles small crumbs.
Stir in egg, then mix in flour (easiest to use hands), fluffing and gently mixing until just combined—do not overwork. Cut in 4 portions for tarts, or leave as whole disc for pie
Wrap in plastic wrap and chill for at least 30 minutes. Can be kept well wrapped in refrigerator for 3 days, or frozen one month, thaw in refrigerator before using.
Meanwhile make fruit filling.
Berries, cherries, or other mixture of fruits for cooking, about 2 cups
1/4–1/2 cup water or fruit juice (depending on juiciness of fruits)
3 Tablespoons cornstarch
1/4 cup granulated sugar (or more depending on tartness of fruit)
1-2 Tablespoons lemon juice
Wash and prepare fruit. In a medium pan, whisk together cornstarch and sugar.
Over medium heat, while whisking, pour in water or juice, and fruits. Whisk and stir until thick. Off heat, stir in lemon juice. Let cool.
While fruit filling is cooling, remove crust dough from refrigerator, roll into desired size for tart or pie pan, place into pan gently, lifting and making sure you get the dough into the “corners” of the pans. Remove excess dough.
Line with a square of parchment paper and fill with pie weights (I use dry beans). This keeps your pastry from puffing, called “blind baking”.
Bake in a preheated oven for about 8 minutes, then lift out parchment paper with beans (save for another time), and continue baking until light brown, about 5 minutes.
Let cool completely.
Meanwhile make ganache.
1/3 cup heavy cream
1/3 cup chocolate chips
Place chocolate chips in a heat proof bowl. On stove, over medium high heat, heat heavy cream, watching carefully, until cream starts to rise to the top of the pan. This happens more quickly than you think!
Remove from heat and immediately pour over chocolate chips and let sit for just a couple of minutes. Stir gently with a whisk until completely blended.
Pour into pie shell or tart shells. Refrigerate about 30 minutes until completely cool.
Spoon in completely cooled filling over chilled ganache and chill pie or tarts completely before serving. Garnish with sweetened whipped cream if desired.
Makes 1- 9″ pie or 4 – 4″ tarts.