National Pie Day

NATIONAL PIE DAY

National Pie Day is celebrated annually on January 23rd.

I have always loved baking pies and galettes, all year round. Big ones, little ones, open rustic galettes or beautifully enclosed pies with delicate lattice tops and little pastry decorations.

There is something so satisfying about working with pastry, and I love how even the simplest ingredients can become something beautiful.

And the best part? They're really not difficult to make! I almost always prepare a little extra dough, keeping some in the fridge for the following days and popping a few portions into the freezer. That way, a homemade pie is never far away.

Sweet or savoury, filled with whatever fruit is in season or something delicious from the kitchen, there's always a good reason to bake a pie.

And what better excuse than National Pie Day?

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)

There is something so comforting about spending a quiet winter afternoon in the kitchen, making little pies and filling the house with the wonderful smell of baking.

I love setting the table with old china, fresh flowers and a few treasured finds from flea markets. Somehow, even the simplest afternoon coffee feels like a little celebration.

And really, do we need a special occasion to enjoy a homemade pie?

I don't think so.

Thank you for stopping by, and happy baking!

With love,
Vibecke