The hotly anticipated UNDERTALE was released on Steam a couple of weeks ago, and I’ve been having a ton of fun with it. Being a non-traditional RPG, I was excited to see what kind of recovery items this game had to offer, and I was not disappointed! Compared to the other food in the game (read: Spider Cider), this recipe is pretty tame, but it’s absolutely perfect for the new Autumn season.
So which do you like better? Cinnamon or Butterscotch?
+ Cinnamon Pie Dough +
This pie will be using the same dough I used for my Peach Tart recipe, so you can go check out that post for a good reference point. The difference would be to use a pie pan instead of a tart pan and swap out the Almond Extract for 1 tsp of ground Cinnamon.
Yield: 1 9″ or 10″ tart pan
|AP Flour||1 1/3 cup|
|Confectioner’s Sugar||1/3 cup|
|Butter (cold)||1/2 cup (1 stick)|
|Egg||1 yolk + 1 whole egg|
|Cinnamon (ground)||1 tsp|
- Kitchen Knife
- Large Bowl
- Wooden Spoon
- Pastry Cutter, Fork, or Fingers
- Pie Pan
- Rolling Pin
- Pastry Brush
- Plastic Wrap
- Parchment Paper
- Dried Beans/Pie Weights
- Combine the first three ingredients in a large bowl
- With a sharp knife, cut the cold butter into small cubes and add them to the flour mixture (don’t throw away the butter wrapper!)
- Using a pastry cutter, a fork, or your fingers, work the butter into the dough until there are no more cubes, and the consistency is that of coarse sand
- Add the egg yolk to the bowl and use a wooden spoon to mix it together, making sure to avoid having any large clumps of unmixed yolk
- Add the almond extract and then roughly 1 TBSP of cold water to the bowl. Continue to mix until a smooth dough is formed (no crumbly bits). More water may be required, but not much
- Form the dough into a flat cylinder (think, tuna can) and wrap tightly in plastic wrap. Place in the refrigerator for at least 30 minutes
- At this point we can use the butter wrapper you saved to lightly grease the inside of the tart pan
- Turn out the firm dough on to a lightly floured surface and use a rolling pin to roll out the dough to a circle about 2″ larger in diameter than the size of your pan
- Starting from the side nearest you, use the rolling pin to roll upwards, wrapping the dough around it as it goes. Hold it above your pie pan and unroll it back towards yourself, draping it over the edges as you go
- Gently press the dough down into the pie pan. You can trim any excess dough that might be sticking up above the sides by rolling the rolling pin along the edges. Use a fork and prick (dock) the bottom of the dough several times. Place the dough back in the fridge to firm up.
- If you were so inclined to make that fancy border around the top of the pie crust, if can easily be achieved by lightly pinching the excess dough between your thumb and index finger on the outside, and the thumb of your other hand on the inside.
- Once crimped, the pie crust can be baked off in exactly the same manner as the Peach Tart dough was.
+ Cinnamon Butterscotch Filling +
|Butter||2 oz (1/2 stick)|
|Brown Sugar||1/2 cup|
|Whole Milk||2 cups|
|Heavy Cream||1 cup|
|Brown Sugar||1/4 cup|
|Egg Yolks||9 each|
|Pie Crust||1 each (see recipe above)|
- Small Sauce Pot
- Medium Sauce Pot
- Rubber Spatula
- Measuring Cup (with a spout for pouring)
- Large Bowl
- Candy Thermometer (optional)
- Preheat the oven to 350F
- Place the 2 oz of butter in the small sauce pot, over medium heat. We will be browning the butter here (known as ‘burre noisette’) so you want to keep it on the heat until it stops bubbling, but be careful to take it off before it burns. After the bubbles stop, you’ll be able to see the specks at the bottom of the pan (these are milk solids) begin to brown and give off one of the best smells in the world! Remove from the heat and set aside to cool
- In another pot, combine the milk and heavy cream over medium-high heat and cook until the top begins to steam and you can see small bubbles forming along the outside. Remove from the heat and transfer some, if not all, of the hot liquid to a measuring cup from which you can easily pour it
- In a medium sauce pot, place the 1/2 cup of brown sugar (I enjoy dark brown sugar for this recipe, but light brown is fine as well) and the water over medium heat. We’ll be cooking the sugar to ~240F, so you can use a candy thermometer if you have one (if you don’t have a candy thermometer, you can tell when the sugar is cooked enough when you see the bubbles slow down in speed and get much larger before they pop). Reduce heat to low
- Add in the brown butter and whisk to combine. Then, being very careful, slowly pour in the hot milk mixture into the sugar while continually whisking. The solution will bubble up violently at first, but should subside after a few seconds
- Continue to whisk until all of the milk mixture has been added. If there are any lumps of caramel in the pot, increase the heat to medium high and whisky until they are dissolved. Remove from heat
- In a large bowl, add the 1/4 cup brown sugar, egg yolks, corn starch and cinnamon. Whisk until they are completely combined
- While whisking continuously, slowly pour in about half of the hot sugar/milk mixture into the large bowl to combine. Then, pour the contents of the bowl back into the pot and return the heat to medium
- Switch to using a rubber spatula and gently stir the mixture, while making sure to scrape along the bottom of the pan. We are cooking the eggs now, so we need to make sure nothing gets stuck to the bottom and scrambles!
- After a while, the mixture will become noticeably thicker and will be able to coat the back of your spatula. You can test the doneness by swiping your finger across it, like so:
- Remove from the heat and use a whisk to make sure the mixture is homogenous. Then, pour the contents of the pot into the baked pie shell. Bake the pie for 25 minutes, then turn the oven off and leave it inside while it cools for another 20 minutes. Remove from oven
- True to the game, the pie will need an hour or two to cool down to room temperature; at which point it’ll be sliceable. But until then, enjoy the smells!
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!