Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!
This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.
Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!
TRIGGER’S BLACKBERRY PIE
2 1/2 cups of all-purpose flour
1 teaspoon of kosher salt
1 cup of unsalted butter, chilled
6-8 tablespoons of water, chilled
1 cup of sugar
1/2 cup of flour
4-6 cups of fresh blackberries
Add the flour and salt to a bowl and whisk to combine.
Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan.
Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
Pre-heat the oven to 425 F.
Wash the blackberries and add them to a bowl.
Add the sugar and stir until well coated, then add the flour and stir until well coated.
Pour the filling into the prepared pie crust.
Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
Using a fork or your fingers, crimp or pinch the edges.
Add 3 to 4 slits for venting while the pie bakes.
Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking.
Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
I love singing to Baby Zoey and she loves being sung to! I used to know all the songs from Disney movies by heart, but I’m a little rusty. I’ve started making lyric pages to refresh my memory or teach me new songs I’ve never known!
This song, “Love”, from Disney’s Robin Hood is calm and soothing. I typically sing this to her or play it for her as we’re winding down before nap-time or bedtime.
Please feel free to save these for quick reference, and let me know if there are any songs you would like to see lyric pages for!
Welcome back friends! This week we’ll be cooking up Little John’s beef stew featured in Disney’s animated feature, Robin Hood!
This recipe is featured when Robin Hood and Little John are taking a break in the woods. Unfortunately Little John leaves Robin to tend the stew, and Robin starts daydreaming, effectively burning the stew (don’t worry we won’t burn ours). Friar Tuck shows up while Little John is trying to salvage the food; he tries the stew, coughs a bit, and comments “well done, ain’t it?”
I love a good, hearty stew! I thought burning it would be in poor taste (#momjoke), so I kept an eye on it. I also feel like Little John takes pride in his cooking so I kept it simple based on ingredients they may have been able to obtain, but not so simple as to insult his enthusiasm.
2 tablespoons of butter
1 pound of beef stew meat, cubed
1 large onion, diced
1/2 teaspoon of basil
1 teaspoon of black pepper (plus a few sprinkles more to season the meat)
1/2 teaspoon of oregano
1 teaspoon of rosemary
1 1/2 teaspoons of salt (plus a few sprinkles more to season the meat)
1 teaspoon of thyme
3 cloves of garlic, minced
3 ribs of celery, chopped
1 cup of tomatoes, diced
2 cups of water
4 carrots, peeled and chopped
4 potatoes, chopped
2 tablespoons of flour
1/4 cup of water (additional)
Melt the butter in a dutch oven or large pot on medium heat.
Season the stew meat with a little salt and pepper, then add it to the pot and brown all sides.
Once browned, remove the meat and allow it to rest on a plate with its juices.
Add the onions, basil, black pepper, oregano, rosemary, salt, and thyme to the meat drippings within the dutch oven and sauté for about four or five minutes.
Add the garlic and celery, then sauté for another two to three minutes.
Deglaze the pan with a little water (enough to loosen up the food particles left behind from cooking the meat and aromatics) and stir, then allow everything to cook for another five minutes.
Add the beef (and its accumulated juices) back into the pot, along with the diced tomatoes and two cups of water.
Bring everything to a boil, then reduce to a simmer for about an hour to an hour and a half, or until the beef is fork tender.
Add in the carrots and potatoes and bring the liquid back to a boil, then reduce to a simmer for another thirty to forty minutes or until the potatoes are fork tender.
In a separate bowl, mix the flour into 1/4 cup of cold water and add it into the stew.
Continue cooking and stirring the pot until the sauce has thickened (about 10 more minutes).