Welcome back, folks. I hope you’re ready for another season of Witch Girls Adventures on Little Red Dot‘s channel!
For those just joining us, Witch Girls Adventures is a tabletop roleplaying game (much like Dungeons & Dragons) set in the modern real…and not-so-real world. That’s right. Unbeknownst to most mundane humans, a whole host of magic creatures exists among them. In this Mean Girls meets Hogwarts universe you play as witch girls — a magically attuned race just learning how to live in both worlds. I covered this game a bit in my last Witch Girls Adventures recipe, Princess Lucinda’s Hexy Biscuits.
Today I’m debuting the newest season (starting tonight at 7 pm EST on Little Red Dot’s Channel) with a recipe celebrating our witch girls’ friendship called Sisterhood Pie.
Click here to skip to the recipe for Sisterhood Pie.
Where we last left our Witch Girls…
If you want to get a better idea for the Witch Girls system, you can download a free character creation guide on DriveThruRPG. OR you can tune in and watch me play a nine-session campaign with an all-female cast on Little Red Dot’s Twitch channel on Tuesdays (starting today) at 7 pm EST.
This season is a continuation of our four-session campaign last November, which you can watch in its entirety on Youtube here. Last season our coven of witch girls dorm-mates faced the drama of final exams, shopping mall portals to the magical black market, and sticky buns almost starting the apocalypse during the Yule Cotillion. We lost our time-traveling sister Morwen Locke through betrayal and misunderstanding.
Now our witch girls brave the great outdoors as Hex-Scouts on a mission from their headmistress to build their friendships, but also maybe to once again save the world? We shall see. In the meantime, I will introduce you to our cast of characters.
I am back playing Loretta Maytree, the retro-casting conjurer in search of the true colors behind her 50’s sitcom past.
Aras Sivad (of tabletop-RPG accessories company, Aras Custom Designs) returns as Raven Callahan, an alteration witch with a slight obsession for sticky buns and brooms!
Shauna Nakasone (Co-host of Powers Score RPG’s Waffletalk) is back as Jess Hana, our Otherkin protection witch with a knack for broom riding and a distaste for studying. She is also the artist behind all of our beautiful new character art!
Tiffany Alvord (Valen Mor from D&D story podcast North by North Quest) returns as Percy Rosewood, the charming elementalism witch with a passion for selfies and great hashtags.
And finally, Kikka Krähenmutter (DM and Player for The Greyhawk Channel, SoulbearRPG, Tales from the Grim, and the Domino Theory Podcast) joins us as our newest witch, Elizabeth Destasses, the young time and space witch with a particular eye for witchy ethics.
We start playing live on Little_Red_Dot’s channel beginning tonight, Tuesday, April 9th at 7 pm, eastern time. Come and watch our magical misfits survive the wild magical world, earn hex badges, and save the planet again from whatever mystical forces conspire against them!
It is a good day for pie!
So I initially thought to reference the purple rose Percy grew to honor Morwen with this recipe, but as it developed, I feel like it stands for solidarity among witches as purple roses symbolize a feeling of enchantment. My puff pastry experiment ended up a browned and caramelized mess, though. So that’s when I thought of the apple pie my character conjured in the first season. Why not make some apple roses and bake them into a pie?
I chose to bake my pie in a cast iron skillet because it’s reminiscent of the classic witch’s cauldron. Also cast iron heats up evenly when baked, making up for any temperature differences in your oven or cookware. For a little bit of illusion magic, I soaked Honeycrisp apple slices in rosewater and lemon juice. Funnily enough, rosewater was the main baked good flavoring before vanilla’s popularity. I also added a mix of ground allspice and black pepper since it tastes like poudre forte, a medieval spice blend dating from Morwen’s time, and ground thyme for her pet owl’s namesake.
Then I made a filling of cherries and blackberry jam to surround the roses. Cherries symbolically denote sweetness of character in Christian artwork and rejuvenation in Japanese mysticism. Blackberries represent sorrow in the Wicca tradition. I used both to paint a picture of our witch girls’ growing friendship before and after the traumatic events at the Yule Cotillion.
Conjure up a pie to share with your coven over a game of Witch Girls Adventures. Or you can snack on one while you watch our game on Little_Red_Dot’s Twitch channel. Join us every Tuesday at 7 pm eastern time starting tonight.
Learn more about Witch Girls Adventures here.
Follow Witch Girls Adventures on Twitter here.
Download the free character creation guide here.
Watch us play Witch Girls Adventures here.
Watch the first season of Witch Girls Adventures here.
Sing for Your Supper
If you plan to cook the recipe off the site, keep scrolling. However, while access to recipes on the blog will always be free, I now have printable PDF recipe cards and thematic cook-along Spotify playlists as rewards for those who choose to support the blog.
The printable recipe card and playlist for Sisterhood Pie will be available as a $2 donor reward on my Ko-Fi page until Tuesday, April 16th, 2019, at 8 pm EST.
-OR-
You can join my Patreon community at the “Sing for Your Supper” level ($1/month) for access to the playlists or the “It’s All in the Cards” level ($5/month) or higher for access to ALL of my blog recipe cards and playlists. Patrons of all reward tiers will even receive a welcome gift of my Lord of the Rings recipe cards and playlists from January to get you started.
recipe
The Purple Rose of Willow-Mistt
Sisterhood Pie
Equipment: Oven, microwave, microwave-safe mixing bowl, apple corer, chef’s knife, rolling pin, 10″ cast iron skillet, small saucepan, wire whisk, cooking spray, aluminum foil, pastry brush, pizza cutter.
Ingredients:
- 14 oz package of roll-out pie crusts
- 2 Honeycrisp apples
- 1 tablespoon lemon juice
- 4 tablespoons rose water
- 1 1/4 cup water
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground pepper
- 1/2 teaspoon ground thyme
- 1 tablespoon of flour
- 1/2 cup blackberry jam
- 1/2 cup cherry jam
- 1 cup canned cherries
- 1/4 cup pancake syrup
- 3 tablespoons of cornstarch
- 1/2 cup sugar
- 15 drops neon purple food coloring
Instructions:
- Preheat the oven to 375°F.
- Pour the water, rosewater, and lemon juice into the mixing bowl. Set aside.
- Core the apples, slice thinly length-wise, then place them into the mixing bowl to soak. Microwave the bowl 3-5 minutes on high until the apple slices soften. Drain the water into a separate bowl.
- Pour 1/2 cup of the rosewater mix into a saucepan and whisk in the cornstarch. Add the jam, spices, cherries, and pancake syrup then bring to a boil on the stovetop. Lower the heat and let simmer for five minutes while stirring. Turn off the heat and let cool while making the roses.
- Lightly spray the inside of your skillet with cooking spray and set aside. Roll out one of the crusts on a lightly floured surface until it is two inches larger in diameter. Transfer the crust to line the skillet.
- Roll and cut the other crust into a 12″x10″ rectangle, slice crosswise into six equal strips.
- Overlap seven apple slices, peel side out, along the edge of one strip, 1/2″ from each end. Fold the crust over and press to seal. Roll the crust like a pinwheel to shape into a rose. Place the rose in the middle of the bottom crust.
- Repeat step 7 until you have five roses, then use the remaining strip of crust to seal the edges of the roses to the bottom crust. Arrange the leftover apple slices along the inside edge of the pie.
- Scoop the fruit filling into the skillet to arrange around the roses. Fold over the outer edges of the crust and bake on the bottom rack in the oven 15-20 minutes to brown it. Cover the sides with aluminum foil and return to the oven for 20-25 minutes.
- Remove the pie from the oven and cool completely.
- Clean out the saucepan then add the remaining rosewater. Bring it to a boil then whisk in the sugar and food coloring. Simmer for 5 minutes then remove from heat. Brush the syrup on the roses then let cool before cutting the pie with a pizza cutter to serve.
