NATIONAL PIE DAY
National Pie Day is celebrated annually on January 23rd.
National Pie Day was created simply to celebrate the pie. It is a day for all to bake or cook their favorite pies. Even more importantly, it is a day set aside for all to enjoy eating pies!
Let´s make some small pies !
Hand Pies
(recipe adopted from Lomelinos Pies)
For the crust
3 dl flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 ginger powder
150 g cold butter
3-5 ss cold water
For the filling
450 g apples
450 g pears
50 g butter
1 dl cane sugar
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoon freshly pressed orange
orange peel from 1/2 orange
2 tablespoon cognac
2 tablespoon flour
To make the crust
In a medium-sized bowl, combine the flour, sugar, salt and ginger. Add the butter and with your fingers, quickly rub the butter into the dry ingredients until well incorporated and crumbly. Add water gradually just until the dough holds together when pinched. Try to work as fast as possible to avoid over-working the dough. Alternatively, you can use a pastry cutting tool or a food processor to make the dough.
Form the dough into a disk and wrap in plastic. Refrigerate for at least an hour or until ready to roll.
Make the filling
Peel and cool the fruit. Melt the butter in a pan and add the shopped fruit, sugar, salt, cinnamon, orange juice, orange peel and cognac. Let it cook carefully for 2-3 min. Add the flour. Let it cook for another 3 minutes. Let cool completely
Instructions:
Preaheat the oven to 175 g
Roll out dough ( save 1/3 for pattern ) on a lightly floured surface until 3-4 mm thick. Use a round cutter or a bowl (or whatever you can find) to cut out circles, approx 13 cm in diameter. Put the circles of dough into your greased tart shell. Add 2-3 tablespoon of the filling into each tart. Roll out and make lines of 1 cm to make braids, or circles and stars. But be sure to put som small holes in circles to let the pie breathe during baking. Brush with water around the edge so that the top cover glue to the pie, and press gently with a fork.
Put in the freezer for 10 minutes for better baking results. Wisp together egg and milk and a pinch of salt and brush the egg mixture on top of each pie. Finally sprinkle cane sugar over. Bake in the middle of the oven for about 25-30 minutes
I like to serve mine with mascarpone cream ( 50/50 mascarpone and sweet, whipped heavy cream)
