My life has been very full in a good way the last few months. I’ve still been making wonderful food out of new cookbooks I received for Christmas and my Birthday – been remodeling our kitchen (finally done!) and taking care of the 3 yahoos.
I’ve found myself wanting to blog but then stopping myself because it sounded like too much work and I didn’t want to take the time to do it. I should always be doing something else. (laundry, dishes, work, etc etc) And the pictures take so long and the lighting isn’t right and I should have moved that dishcloth out of the way so it’s not right by the hand pies… So I just don’t do anything. I’d like to start again and maybe just make it quicker and less…. more. less hard? less prepared? I’m not sure. Less period. Otherwise I don’t see myself doing it. I do love trying to figure out what cookbook a certain recipe is in and then just doing a quick search on here and finding it right away. It’s almost like a diary. These years go unbelievably fast. I can look back on this and pair a memory with a recipe that we made a certain night and everything that went with it. and that’s worth something 🙂
Meanwhile, we did make the best hand pies for National Pi Day which was a few days ago…
- 2 cups organic unbleached flour
- 1 cup butter
- ¼ cup organic sugar
- ¾ tsp sea salt
- ½ tsp baking powder
- ¼ cold water
- 2 cups organic bing cherries
- 2 T corn starch
- Cook the cherries with the cornstarch for a few minutes and let cool.
- Cut the butter into the flour, salt, sugar, and baking powder until crumbs are formed.
- Slowly add the water to form a dough.- just so it comes together. (Like pie dough)
- Roll out to about ⅛ inch thick and cut into desired shapes.
- I cut in squares and added the cherry filling to the middle and folded over.
- Crimp with a fork on the edges.
- Freeze pies for at least an hour or up to a month.
- When ready, remove from the freezer, brush with an egg wash (1 beaten egg mixed with 1 T water) and sprinkle with raw sugar.
forapproximately 375 degrees for 20-25 minutes or until golden brown.
- You can frost with powdered sugar frosting if desired.
- why wouldn't you
- (3/4 cup powdered sugar and 2 T cream with a dash of vanilla in a zip lock bag. Mix around until it is smooth - cut the corner off of the bag and drizzle over pies)
And just for fun…
Sour Cream Yellow Cake with Chocolate Sour Cream Frosting