Sally’s Baking Addiction: July, 2018 Challenge: Hand Pies πŸπŸ’πŸ₯§

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Technically, the challenge was for apple hand pies. But, I was really impressed by the gorgeous cherries in the store that day, so I decided to make both varieties 😊

I mentioned before, in the cherry pie challenge from last year, that I am not much of a pie baker. It’s not really so much that I am intimidated by making pie crust, I am just more of a crumble fan. But that cherry pie last year was so good, thanks to Sally’s recipe and, this is the point of a challenge is it not? To try new thingsπŸ₯§!

I started out by making a double batch of her homemade pie crust. This is a really simple recipe that includes both shortening and butter. I have also made her all butter crust in the past, and that is delicious too. I opted for this version due to the hot weather we are having in Seattle. The all butter recipe would have been more temperamental than I would have liked that day!

Like most pie crust recipes, you start by cutting in the cold fat until it is the size of peas. My “peas” are always huge! More like lima beans. Then cold water is drizzled in until the mix starts to clump.

When the mix is ready (not too dry or wet) it is formed into a disk, wrapped with plastic and chilled. I like to do this the night before.

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The next day I went climbing outside, then came home and made the fillings. First the apple: Pretty much a classic apple pie filling. A couple apples, sugar, butter and spices all cooked down and cooled.

Then the cherry filling. Sally has many to choose from and I went with her simple cherry pastry pie filling. The only change I made was to use half bing and half rainier cherries. I like the balance of sweet and tart that these two varieties contribute to the pie.

Cherries were combined with sugar and lemon. This cooked down and was thickened with a cornstarch and water mixture.

Once the fillings were completely cooled, it was time to roll out the chilled pie dough. I used a 3.5 inch cutter and some smaller shapes to make some decorative cut outs.

I had to be careful to chill in between each step to keep the dough cold. This took some time! Finally, it was time to fill the hand pies.🍏

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The tops went on, and pressed to seal to the bottom pastry. The top was brushed with egg wash and the vents were cut. Finally the decorative cut outs applied, and sprinkled with coarse sugar.

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Then the cherry hand pies were assembled.πŸ’

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I tried to make the decorations different to distinguish the apple from the cherry.

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All the hand pies went into a 375F oven for about 30 minutes. While they were baking I prepared Sally’s Homemade Salted Carmel Sauce for the apple pies, and a simple Vanilla glaze for the cherry ones.

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By the way, that caramel sauce is amazing on ice cream 🍨!

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The verdict: Both the apple and cherry hand pies were quite tasty!πŸ˜‹Β My husband and I were partial to the cherry one, just a bit more! In fact, I may have to make a full cherry pie when we get back from traveling later this month πŸ’πŸ˜ŠπŸ₯§

Give this a try! the recipe is easy to scale up or down, and many of the components are freezable and easy to make ahead. Enjoy!!

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Sally’s Baking Addiction November Challenge, Decorative Pie Crust

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This month Sally challenged us to make pretty pies. This is not my forte! This is only the second pie I have ever made, and for it to be pretty? Well, I did give it my best shot.

Sally’s challenge was to bake any pie we chose and she provided many beautiful designs to inspire us to be creative with the lattice topper.

My first pie was also a Sally challenge, from back in July, and we really liked the cherry pie recipe from her website, but cherries are no longer in season. So I chose her cranberry almond apple pie to bake for our family Thanksgiving dinner.

The first order of business was to make the crust and allow it, at least two hours, to firm up in the refrigerator. Sally’s pie crust recipe is easy to follow and does produce tender, flaky layers.

After a couple hours I rolled out the bottom dough and placed it into a 9 inch baking dish.

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The almond portion of the pie is from almond paste. Sally recommends Odense and it is rolled out and fitted into the bottom of the pie.

This went back into the refrigerator while I mixed up the filling.

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Now came the tricky part for me-how to decorate the top of the pie? I decided that I wanted to make a braided edge so I cut strips 1/4 inch thick and made three stranded braids. Not that easy it turns out, when there are small bits of butter running throughout the dough! But I eventually got it done and laid them over the circumference of the dish.

With the extra dough, I cut wider strips, and used cookie cutters to stamp out turkey and heart shapes.

The pie went into the oven until it was golden brown and the filling was bubbling.

 

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This was probably my least successful challenge to date. It was tasty, although I feel it should have baked longer, and we did enjoy it. However, I need more practice with pie dough!

What a great reason to keep practicing πŸ™‚ Can’t wait to see what Sally has in store for us in December!

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Black & White & Color Photo Challenge

Tomorrow is Thanksgiving and, like most bakers, I have been in the kitchen for the last couple days. I finished this apple, almond and cranberry pie late tonight. Here it is right before going into the oven. Which looks more appetizing?

 

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The black and white version of the pie

or

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The color version

I wish you all the best of holidays and a very Happy Thanksgiving!!

Grab your camera or phone and join Linda fromΒ Everyone Else has the best titlesΒ and Take the β€œBlack and White and Color” photo challenge!