Love Actually sums up all the feels I get about the holidays during the first 2 minutes of the movie…
“Whenever I get gloomy with the state of the world, I think about the arrivals gate at Heathrow Airport. General opinion’s starting to make out that we live in a world of hatred and greed, but I don’t see that. It seems to me that love is everywhere. Often, it’s not particularly dignified or newsworthy, but it’s always there – fathers and sons, mothers and daughters, husbands and wives, boyfriends, girlfriends, old friends. When the planes hit the Twin Towers, as far as I know, none of the phone calls from the people on board were messages of hate or revenge – they were all messages of love. If you look for it, I’ve got a sneaky feeling you’ll find that love actually is all around.” – Prime Minister, Love Actually
Happy Holidays, y’all. Search for the light in the darkness, hold on, be bold, and most importantly let yourself look around and find love…actually.
Raspberry & Chocolate Ganache Filled Pie
- 5 1/2 cups all purpose flour
- 1lb pure lard
- 1 tbsp vinegar
- 1 egg
- 1/3 cup ice cold water
- 1 egg, beaten
- 2 tbsp water
- 1/2 cup whipping cream
- 1 cup semi sweet chocolate
- 2 cups raspberries (frozen or fresh)
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1/2 cup water
Assembling the Pie
- Preheat the oven to 425* and spray a pie plate with non-stick spray.
- In a large bowl combine salt and flour. Cut in lard until the mixture resembles oatmeal.
- Gradually add egg, vinegar, and water. Mix until dough forms.
- Separate dough in half (you will only need half- freeze the rest for another day). Separate the dough in half again.
- On a lightly floured surface roll or dough. Drape onto pie plate.
- Roll out other dough and set aside, this is the top of your pie.
- In a microwave safe bowl, melt whipping cream and chocolate (45-60 seconds). Pour ganache into pie.
- In a saucepan over medium heat, add sugar, raspberries, water and cornstarch. Heat and stir until a thick purée is formed. Pour and spread over top of chocolate ganache.
- Drape the top of the pie. Pinch the edges of the pie together. Brush the pie with beaten egg and water mixture. Poke top with fork 3-4 times.
- Bake at 425* for 15 minutes. Reduce heat to 325* and bake for an additional 35-40 minutes. Let cool completely.