Parade of Potterlicious Pies

Happy Pi Day from Wizards and Whatnot! We present to you a parade of Potterlicious pies.

We recently took a look at some Harry Potter inspired cakes and noticed that there wasn’t really much Team Pie representation. I discussed this sad lack of pie with my fellow W&W writers on Team Pie and we agreed that something needed to be done immediately. And in time for Pi Day.
Using some felt, glue, and a little magic, I created a Pie Sorting Hat. Since they were just scraps of felt, the hat was a bit too small for me to wear, so I enlisted a little help. Meet my guinea pigs for this project: Soda Bunny, Kitchen Yip, Tiny Walrus, and Fat Sheep. Everyone took a turn putting on the hat to be pie sorted.

The Pie Sorting Hat matched everyone with a house and a pie recipe. Kitchen Yip is in Gryffindor, Tiny Walrus is in Ravenclaw, Fat Sheep is in Hufflepuff, and Soda Bunny is in Slytherin with me. As the only one with fingers, cooking experience, and more than stuffing for brains, my test subjects insisted that I do the baking. However, they wanted pies that were more their size, so I went shopping for small pie and tart pans. A grocery trip and many hours in the kitchen later, my task was complete. Everyone got out their house scarves and wands to pretend that they used a pie spell to conjure up these treats. Enough about that though, let’s talk about the matching pies for each house.

Next: Gryffindor & Lingonberry Apple Pie

“You might belong in Gryffindor,
Where dwell the brave at heart,
Their daring, nerve and chivalry
Set Gryffindors apart”
— The Sorting Hat

As a Gryffindor, Kitchen Yip was paired with Lingonberry Apple Pie. This red tinted pie has a courageous, bold flavor that isn’t evident until you get to the heart of the matter by cutting into the pie with a determined stroke of your knife. The tartness of the lingonberries present a daringly bitter and sharp flavor contrast to the sweet apple filling. It’s a true classic, a solid pie with strong flavor that is deeply satisfying.

Recipe Notes: This was the only recipe that was proportioned for small pie pans. I will say that the amount of crust made by the recipe is a bit scant, so be prepared to roll it out fairly thin. If you prefer firmer apples in your filling, try using some of Serious Eats’ advice to prepare your apples. You can use just about any red jam to give it some color. To make it lingonberry accented, I added a few tablespoons of lingonberry jam that I picked up at IKEA. That means this pie should probably be eaten from a VÄRDERA while sitting on your POÄNG.

Lingonberry Apple Pie
Adapted from Dessert for Two.

Ingredients
Crust:
1 cup all purpose flour
¼ teaspoon salt
4 tablespoons cold unsalted butter, diced
¼ teaspoon apple cider vinegar
3-4 tablespoons ice water

Filling:
3 medium apples
1 teaspoon orange zest
pinch of allspice
¼ teaspoon cinnamon
¼ cup sugar
2-3 tablespoons of lingonberry jam
1½ teaspoons tapioca starch

egg wash (beat an egg with a tablespoon of milk), for brushing on crust
coarse turbinado sugar for sprinkling on crust (optional)

Equipment:
7-inch pie pan

Instructions

Mix the flour and salt in a medium bowl.
Add the cold, diced butter and blend it using a pastry cutter or two knives. When the butter is the size of peas, use your hands to squeeze the dough in your hands. When the dough holds together in a clump when squeezed in your hands, place the bowl in the refrigerator for 10 minutes.
Remove the flour mixture from the fridge and add the vinegar and 2 tablespoons of ice water. Stir this mixture together with a fork until it comes together. Add more water as needed. Don’t add more than 5 tablespoons of water.
Split the dough in half with the half for the bottom crust being slightly bigger. Shape the dough into flat disks, wrap them in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 425°F.
Mix the zest, allspice, cinnamon, sugar, and tapioca starch in a bowl. Peel and cut the apples into small 1-inch squares about ½-inch thick. They don’t need to be exact, but smaller pieces are a better fit for small pie pans. Place the apples and jam into the bowl with the zest mixture. Allow to set while you roll out the crust.
On a lightly floured surface, roll the bottom crust at least 1 inch larger than the circle of your pie pan. Drape the crust over the pie tin and gently fit it up the sides—do not stretch the dough.
Next roll out the top into a 7 inch circle and place to the side. Pour the apple filling into the bottom crust, pressing the mixture down gently to fit all or most of the filling in the pan (this will depend on how large your apples are). Lay the top crust gently over the apples. Pinch the seams together on the rim of the pie pan and cut four slits in the center of the crust for ventilation. Brush the pie lightly with the egg wash and sprinkle extra sugar on top.
Bake on the lowest oven rack for 20 minutes. Lower the oven temperature to 350°F and move the pie to the middle rack to continue baking another 25-30 minutes, until filling is bubbling. This might take longer depending on how much filling you have. Let cool at least 2 hours before slicing to serve.

Next: Ravenclaw & Blueberry Swirl Ice Cream Pie

“Or yet in wise old Ravenclaw,
If you’ve a ready mind,
Where those of wit and learning,
Will always find their kind.”
— The Sorting Hat

As a Ravenclaw, Tiny Walrus was paired with Blueberry Swirl Ice Cream Pie. This quirky dessert is a chilled and clever twist on what you normally think of when it comes to pie. The sweet, creamy vanilla is wittily punctuated by the lemony blueberry swirl. This pie creatively uses a crumbly graham cracker crust with the unusual element of added nuts to contrast the smooth texture of the filling. The ring of blueberries cleverly hides its frozen nature until you bite into them. You would be wise not to eat it too fast and get brain freeze. It is a truly individual, always à la mode pie that requires some thought before diving into.

Recipe Notes: There will be a little blueberry swirl and ice cream left over for you to savor while you wait for the pie to firm up. Just about any nut would do in the crust or you can use more graham crackers. The crust does not need to go on the rim of the pan, I did that for the visual effect and that edge might not hold together when slices come out. You can also experiment with what kind of ice cream you use, but I would stick to something light colored to keep the swirl visible. This would be a perfect pie in hot weather, but watch how much you let the ice cream soften.

Blueberry Swirl Ice Cream Pie
Adapted from Cookin’ Canuck.

Ingredients
Crust:
4-5 graham crackers (¾ cup crumbs)
¼ cup slivered almonds
3 tablespoons unsalted butter, melted

Blueberry Compote and Filling:
½ cup plus 1 tablespoon fresh or frozen blueberries
1 tablespoon sugar
1½ tablespoons water
1½ teaspoons lemon juice

1 pint vanilla ice cream, softened

Equipment:
7-inch pie pan

Instructions

Preheat oven to 350°F while you make he crust. In the bowl of a food processor, combine graham crackers and slivered almonds. Pulse until the graham crackers are fine crumbs. Add melted butter and pulse again until the mixture starts to hold together.
Coat a 7-inch pie dish with cooking spray. Press the graham cracker mixture on the bottom and up the sides of the dish. Bake until the crust is set and golden brown, about 10 minutes. Cool completely.
In a small saucepan, combine blueberries, sugar, water and lemon juice. Bring to a boil, then reduce heat and simmer until the blueberries start to pop, about 10 minutes. Cool completely.
Gently fill the crust halfway with softened ice cream and add small dollops of blueberry compote on top. Use a knife or skewer to drag the compote through the ice cream, creating swirls and streaks without over mixing. Be careful, don’t go deep enough to cut the crust. Fill the pie pan nearly to the top with additional ice cream, leaving room for the blueberry compote, and repeat the swirling process with additional dollops.
If you have extra blueberries, you can put a single line of them in a circle around the edge of the pie, touching the filling to hold them in place. Put the pie in the freezer and let set completely.
Before serving, remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes depending on how airy your ice cream is. Cut into slices and serve.

Next: Hufflepuff & Lemon Meringue Pie

“You might belong in Hufflepuff,
Where they are just and loyal,
Those patient Hufflepuffs are true,
And unafraid of toil”
— The Sorting Hat

As a Hufflepuff, Fat Sheep was paired with Lemon Meringue Pie. This pie takes a little hard work during the baking process due to its two layer nature, but the reward is delectable. The sweet fluffy meringue is fairly balanced by the bright sunshiny yellow lemon filling. A sprinkling of graham cracker dust modestly clings to the crust, adding just the right a touch of whole grain flavor and texture. Lemon meringue pie should never be eaten hot, so be patient and let it cool off completely before cutting into it. A slice of this dessert will help power you through the task of washing all the dishes needed to make this recipe.

Recipe Notes: If you wanted to be a little different, you could use limes or key limes instead of lemons. Beyond that, this is a truly solid, dependably delicious recipe.

Lemon Meringue Pie
Adapted from Cook’s Illustrated.

Ingredients
Crust:
½ cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
1½ teaspoons sugar
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
2-3 tablespoons cold water
¼ cup graham cracker crumbs

Lemon Filling:
½ cup sugar
2 tablespoons cornstarch
pinch salt
¾ cup cold water
3 egg yolks
1 heaping tablespoon lemon zest (about 2 lemons)
¼ cup lemon juice
1 tablespoon unsalted butter

Meringue:
1½ teaspoons cornstarch + 1/6 cup water
1/8 tsp cream of tartar
¼ cup sugar
2 egg whites
¼ teaspoon vanilla extract

Equipment:
7-inch pie pan

Instructions

To make the crust, put the flour, sugar, and salt into a small food processor and pulse until combined. Scatter butter on top and pulse until the mixture looks like coarse cornmeal, about 10 seconds.
Transfer he mixture to a bowl and sprinkle 2 tablespoons of water on top. Stir and press dough together with a spatula, until dough sticks together. If it doesn’t come together, add the remaining tablespoon of water by the teaspoon until it does.
Press the dough into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes. Preheat the oven to 375°F while the dough chills.
Remove the dough from he refrigerator and roll out a circle large enough to cover your pie plate, using graham cracker crumbs instead of flour to sprinkle on the dough and your work surface. Drape the dough in your pie pan and crimp the edges decoratively. Chill for 30 minutes.
Remove the pie pan fro the refrigerator and Prick the bottom of the crust with a fork. Line the pie shell with a double layer of aluminum foil, covering the edges, and fill with pie weights. Bake crust for about 30 minutes until set. Remove foil and pie weights and bake until olden brown, about 10 minutes. Let crust cool completely.
Reduce oven temperature to 325°F. Bring the water, sugar, cornstarch, and salt for the filling to simmer in a small saucepan, whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, one at a time. Whisk in the lemon zest and juice and butter. Return mixture to a brief simmer and remove from heat. Place some plastic wrap directly on the surface of the filling in the pot to keep it warm and prevent a skin from forming.
For the meringue, bring the water and cornstarch to a simmer in a small saucepan, whisking until thickened and translucent, about 1-2 minutes. Remove from heat and let cool slightly.
Using a mixer, whip the egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about a minute. Increase speed to medium high and beat in sugar a tablespoon at a tie. Continue mixing until mixture forms soft, billowy mounds. Add the cornstarch mixture, a tablespoon at a time. Beat until glossy with stiff peaks, about 2-3 minutes.
Remove plastic wrap and rewarm the lemon filling on low heat. Pour the filling into the pie crust. Using a rubber spatula, immediately smooth meringue around the edges and then center of the pan. Make sure the meringue touches the crust on the edges to prevent shrinking. Use the spatula or the back of a spoon to create peaks and swirls in the meringue.
Bake until the meringue is light golden brown, about 20 minutes. Let the pie fully cool before serving.

Next: Slytherin & Dark Chocolate Tart with Pistachios

“Or perhaps in Slytherin,
You’ll make your real friends,
Those cunning folk use any means,
To achieve their ends.”
— The Sorting Hat

As a Slytherin, Soda Bunny was paired with a Dark Chocolate Caramel Tart with Pistachios. Naturally this pie is a little different than the others because it is in a tart format with layered complexity. The crunch of the pistachios and the cunning salty sprinkles have a synergistic effect when eaten with the soft caramel and chocolate in the topping and crust. It is a tart with chocolaty ambition headed straight for decadent deliciousness, but I will warn you that dark chocolate is not for everybody.

Recipe Notes: There will be leftovers enough for a small tart in a custard cup plus some extra caramel for sundaes. If you are truly ambitious, you could infuse tea (earl grey would be great) into the heavy cream used in the recipe. To do that, add some tea leaves or a tea bag to your measured cream and warm over low heat. Steep to taste, remove the tea bags or strain out the tea leaves, squeeze the tea to get out as much liquid as possible, measure your infused cream, and add water or milk to return it to its original volume. Another interesting option would be to stir some orange zest into the caramel during the process of stirring in the butter. This was my favorite of the four pies, maybe that is why I’m a Slytherin.

Dark Chocolate Caramel Tart with Pistachios
Adapted from Saveur.

Ingredients
Crust:
¾ cup flour
2 tablespoons plus 1½ teaspoons Dutch-process unsweetened cocoa powder
pinch of kosher salt
5 tablespoons unsalted butter, cubed and softened
¼ cup plus a tablespoon confectioners’ sugar
1 egg yolk, at room temperature
¼ teaspoon vanilla extract

Caramel:
¾ cup sugar
4½ teaspoons light corn syrup
pinch kosher salt
3 tablespoons unsalted butter
3 tablespoons heavy cream
1½ teaspoons crème fraîche (if unavailable, substitute sour cream or Greek yogurt)

Dark Chocolate Ganache:
¼ cup heavy cream
2 ounces bittersweet chocolate, finely chopped

chopped pistachios, for garnish
gray sea salt, for garnish

Equipment:
6-inch tart pan with removable bottom
candy thermometer

Instructions

Make the crust: Heat oven to 350˚F. Combine flour, cocoa powder, and salt in a small bowl and set aside. Using a handheld mixer, cream the butter and sugar in a medium bowl until mixture is pale and fluffy; mix in yolk and vanilla. Mix in dry ingredients. Transfer dough to a 6-inch fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Do not make the crust too thick, the extra can be used for a small crust in a custard cup. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
Make the caramel: In a quart saucepan, whisk together sugar, corn syrup, salt, and 3 tablespoons water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove pan from heat and whisk in butter, cream, and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell filling it a little over halfway and let cool slightly (use the extra caramel for sundaes or eat with a spoon); refrigerate until firm, 1-2 hours.
For the ganache: Bring cream to a boil in the microwave using a measuring cup with sides high enough to stop it from boiling over. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
Pour warm ganache evenly over tart and refrigerate until set, 1-2 hours. Sprinkle tart with pistachios and sea salt, slice, and serve chilled (let the tart sit at room temperature for 10 minutes if the caramel layer is difficult to slice).

Next: Eat All the Potter Pies!

“Representing Team Pie with choices far and wide
Potential desserts to match to the houses with pride
Will it be a magical self-propelling custard pie?
Or maybe a meaty, savory chicken potpie is nigh?
I think I will choose the wondrous sugary satisfaction route
With joy we will feast, so let my choices leave no doubt
Place me on somebody’s head to find what I’m about!

Flavor strong and bold from the start
Powering deeds with brave heart
With red tinged filling you aim high
Gryffindor, try lingonberry apple pie!

Ravenclaw, in you I see smart thought
Luscious and cold for a la mode on the spot
A tasty surprise with a unique theme
Have pie filled with blueberry swirl ice cream!

Both cloudy soft and brightly sweet
Hard work will produce a friendly treat
Two fair layers come together with a bang
Hufflepuff’s pie is lemon meringue!

Toward smooth and sweet heights you aim
Clever crunchy and salty bits you claim
Dangerously delicious pleasure lies here in
Make a dark chocolate caramel tart, Slytherin!

Double, double, no pie trouble
Oven bake and filling bubble
Cool it on a baker’s rack
On this pastry we will snack!”
– The Pie Sorting Hat

We hope you’ve enjoyed our little sugar overload slice of Pi Day. Maybe next year we’ll have to try pizza pie sorting instead. Mmmmmm pizza pie.

Next: 20 Harry Potter Characters That Deserve Spin-offs

Let W&W’s Team Pie know your thoughts on our pie selections and alternatives, sweet or savory, that you believe would go with each house in the comments!

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