Paramount Releases Brand New Clip and Recipe from Labor Day

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Paramount Pictures have released a new movie clip for their upcoming film, Labor Day, which hits cinemas nationwide on February 6. Director and screenwriter, Jason Reitman brings to the audience the story of young teenager, Henry Wheeler (Gattlin Griffith) who is challenged to protect his mother, Adele (Kate Winslet), when a wounded fugitive Frank Chambers (Josh Brolin) holds them hostage at their home.

The featured clip ‘You Should Stay’ focuses on the gradual change in character perception, as Adele and Henry become more accepting of Frank in their lives. The Wheeler family convince Frank to stay longer for his stitches to completely heal, although the undertones imply that Frank will do more for them by staying. Check out the film review here.

In addition, the author of Labor Day, Joyce Maynard has included her special family recipe for the peach pie, which was made everyday on the set by Josh Brolin for the cast members.

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Joyce Maynard teaches Josh Brolin and Kate Winslet her peach pie recipe

PEACH PIE

Ingredients:

  • 3 pounds peaches
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup Crisco vegetable shortening
  • 1 stick plus 1 tablespoon chilled butter, cut into pieces
  • 1/3 to 1/2 cup ice water
  • 2 tablespoons Minute tapioca (plus 2 additional tbsp to stir into peaches)
  • 1 beaten egg
  • 1 tablespoon sugar

Directions:

  1. In a large bowl, combine the peaches, sugar, lemon juice, and cinnamon. Stir in 2 tbsp Minute Tapioca to help absorb juices.  Let stand, stirring occasionally.
  2. Preheat the oven to 400°. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
  3. Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face down on top of the circle; flip the pan over and remove the paper. For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle.  Do not roll the dough more than necessary.
  4. Sprinkle the tapioca on the bottom crust. Add the filling, mounding it in the center, and dot with 1 tablespoon butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Optional: Roll out the trimmings and cut into decorative shapes. Brush the pie with the egg, and arrange the shapes on the crust. Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown in a 350 degree oven for one hour. Serve warm.

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