Pie Things

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PIE THINGS
DATE October 2015

Wow. Is all I can say really. The response to my first blog post was SO AMAZING and encouraging and inspiring. THANK YOU! Maya and I read through all the comments over a cuppa and she was so chuffed. It really got us off our butts and motivated us to think outside of the square with how we can make a difference in other areas of our lives. She spent the weekend picking daffodils and jonquils out of mum’s garden and then onselling them to poor mum, me and the rest of the family to raise money to buy good food for kids that don’t have access to it. What a bloody (cheeky) legend. Her jar has $34 in it so far, she is on her way.

We spent Sunday hanging around the house doing housey Sunday stuff. Cleaning, washing, cooking and baking. The house always smells its best on a Sunday.

Now, don’t for one second think that because I am talking of Sunday baking, this is a recipe that takes AGES. I am not going to lie and say this is something I wake up and make at 6am, but it IS something that is easy and fun when you have a little extra time, just a smidge more than the fuzzy dark hours of a school morning. I also want to make it clear I am NOT a crafty woman (as shown here), so you will never encounter insane in the membrane recipes here, just simple yummy treats.

Pie Things

The name for this creation took AGES to come up with. Ro asked me what they were called, and I answered “pie things”. It has kind of stuck. They probably have a real name. But don’t spoil it for me.

What you’ll need

  • 200g unsalted butter
  • 250g plain flour
  • 125ml sour cream
  • 4 tablespoons caster sugar
  • 1 tablespoons cinnamon
  • 1 egg lightly beaten
  • 400g (roughly) preserved (I used my preserved nectarines) or stewed fruit (here is Jamie showing you how to do it here)
  • A round thing to cut your dough, I use a size 4 fowlers lid, but anything with a diameter of around 10cm is good.

How to do it

  1. Preheat oven to 180˚C
  2. Grab your food processor, chuck in the butter and the flour. Whizz it up until it is all mixed together (I think the cook people say like course sand).
  3. Plonk in the sour cream and whizz again. In
  4. about 2 minutes the dough should form in to a ball.
  5. Take out the dough. Make it in to a little fat disc, wrap with cling film and put in the fridge.
  6. Leave that for 20 mins. (That’s all, how ace!)
  7. Grab the caster sugar and cinnamon and place in a tea cup. Mix them together until they make a yummy looking cinnamon sugar.
  8. Lightly beat your egg in another mug or teacup and get yourself a pastry brush.
  9. Get yourself a baking tin or two and grease them lightly.
  10. Now you are ALL ready! So go and have a cup of tea and put your feet up for 15 minutes.
  11. Make sure you have a nice space to roll out your dough. This dough is awesome, it is nice and soft, so there is no need to be patient try to roll out rock hard dough.
  12. Sprinkle a little flour on to your bench and place your pretty disc of dough in the middle.
  13. Roll it out, turning the dough quarter by quarter so it gets rolled out nice and evenly (about 4ml, look at my pic, that thin).
  14. Get your round cutty thing and cut out as many circles as you can.|
  15. Place a little bit of your preserved or stewed fruit (I used nectarines, AMAZING!) in the middle of a circle. I took photos of this step, as I know it would be the one I would have the most questions about. (Oh and if you do ever have any questions, please feel free to ask!)
  1. Fold each side of the circle up, pressing down each corner and brushing with the egg as you go.
  2. Repeat this step for all your circles. Reroll what dough you have left and cut out more circles and repeat until you have no dough left. Boohoo.
  3. Place all your pretty little pie things in the baking trays. They don’t expand too much, so you don’t need heaps of room.
  4. I poke down each corner of the pies one more time, just to make sure the folds have stuck together.
  5. Sprinkle the cinnamon and sugar over the tops of the pie things. Don’t be shy with the sprinkling. I go a tad nuts with it.
  6. Pop these beauties in the oven for about 25 – 30 minutes or until golden brown and DELICIOUS!
  7. Eat. Quickly. They NEVER last long in this house. (Oh and I sprinkle icing sugar on them too so they look like they come from somewhere fancy).
  8. Fold each side of the circle up, pressing down each corner and brushing with the egg as you go.
  9. Repeat this step for all your circles. Reroll what dough you have left and cut out more circles and repeat until you have no dough left. Boohoo.
  10. Place all your pretty little pie things in the baking trays. They don’t expand too much, so you don’t need heaps of room.
  11. I poke down each corner of the pies one more time, just to make sure the folds have stuck together.
  12. Sprinkle the cinnamon and sugar over the tops of the pie things. Don’t be shy with the sprinkling. I go a tad nuts with it.
  13. Pop these beauties in the oven for about 25 – 30 minutes or until golden brown and DELICIOUS!
  14. Eat. Quickly. They NEVER last long in this house. (Oh and I sprinkle icing sugar on them too so they look like they come from somewhere fancy).

We have been so touched and grateful to hear from others who have experienced the same thing with their kids. We thank you so much for sharing your stories with us. And for also sharing some yummy recipes. We will sure to test them out over the next few weeks.

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