I should be writing. Instead…hand pies.

Two-fisted hand pies, that is.

cherry hand pies cropped

In our kitchen, ooze rules.

We had considered the more elegant look of a galette, but we laughed that off once we rolled out the dough.

My wife and I just wanted to slap those babies on the preheated cookie sheet and get’em baking.

I started with a glance at a crust recipe of author Linda Lomelino [Book: Lomelino’s Pies].

She goes with 3/4 cup of flour and nine tablespoons of butter. No salt or sugar.

So I, of course, veered a bit–1 cup pastry flour, a quarter teaspoon of salt, a little more than a tablespoon of sugar pulsed in the food processor joined by a stick [cubed] of cold butter. Add the cold water by the tablespoon until the dough sticks a bit to the sides. Scrape the dough into a piece of plastic wrap, and, once wrapped, sculpt it into a disk. Refrigerate until it’s baking time.

We were pleased with the crust. I think the pastry flour makes a difference.

But it was a good starting point and the book offers quality advice, photos, and recipes.

Pie filling for today?

Pie 1: Canned dark sweet cherries, thoroughly drained, with a little sugar and flour and a syrup of a reduction of creme de cassis, brandy, vanilla, some sugar, and a little juice from the can.

Pie 2: The rest of the cherries and diced Granny Smith apple dredged in sugar, cinnamon, and lemon juice.

We have actually decided to follow baking protocol and are letting the pies cool.

I know, that’s crazy talk. But every once in awhile, we are able to resist.

Verdict–on the count of not sealing the pastry borders: Guilty

Verdict–on the count of assembling a quality, comforting, repeat-worthy treat to chase away the Sunday evening blues: Guilty

Verdict–on the count of eating more than you should have: Guilty.

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