Book drawing and Fresh Strawberry Hand Pies

   May 6, 2013 12:46 pm

 

175BestMiniPieRecipes
Sorry about the lateness of my book drawing, which should have taken place Thursday. My lateness is inexcusable, except for the fact that I was trapped under something heavy: my In Box.
Don’t worry, I won’t cheat you of a drawing. Stacks of cook books starting to dominate my desk wouldn’t allow it. So I’ll do 2 drawings, one today and on Thursday, when I’m supposed to, to get us back on schedule.
Anyway, the winner of “200 Easy Mexican Recipes,” by Kelley Cleary Coffeen is Diane Wisinski. I’ll pop it in the mail today.

If you are not Diane Wisinsky, you are eligible to enter the drawing for “175 Best Mini Pie Recipes,” by Julie Anne Hession. This book looks like it would be a blast to own, especially for those who love to bake. It’s hard to give away, actually. It offers recipes and instructions — with process photos — for 17 kinds of dough, as well as fillings and glazes, sweet fruit and caramel and chocolate, even savory meals such as meat and seafood and vegetarian pies.
Now, pssst, you can probably buy some of the dough recipes prepared, such as phyllo and pie crust. But if you like baking as much as I do, it would be more fun to do the from-scratch thing.
To enter, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS, and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Here’s a sample recipe, including its handmade dough:
FRESH STRAWBERRY HAND PIES
2 cups diced, hulled strawberries
3 tablespoons sugar
1 1/2 tablespoons cornstarch
1 teaspoon freshly squeezed lemon juice
1 recipe Hand Pie Dough, recipe follows
1 large egg, lightly beaten with tablespoon water
Coarse sugar for sprinkling

1. In a medium bowl, mix strawberries, sugar, cornstarch and lemon juice.
2. On a lightly flowered surface, roll out dough to a thickness of about 1/16 inch. Using a 5-inch round cutter, cut into rounds and place on 2 baking sheets lined with parchment, spacing apart. Reroll scraps as necessary.
3. Brush edges of rounds with egg wash. Place about 2 tablespoons filling in center of each round. Fold in half, enclosing filling. Pinch edges together to seal and crimp with the tines of a fork.
4. Brush tops with egg wash and sprinkle with coarse sugar.
5. Place pies, on baking sheets, in freezer for 30 minutes. Meanwhile, position oven racks in upper and lower thirds of oven and preheat oven to 375 degrees.
6. Using tip of a sharp knife, cut 2 or 3 slits in top of each pie. Bake in preheated oven for 25 to 30 minutes, switching positions of baking sheets halfway through, until pies are puffed and golden brown and filling is bubbling. Let cool. Serve warm or at room temperature.

The recipe should make 16 pies.

HAND PIE DOUGH
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces cold unsalted butter
2/3 cup cold buttermilk, divided
1. In food processor fitted with the metal blade, pulse flour, sugar, baking powder and salt to combine.
2. Scatter butter overtop and pulse several times, until pieces are the size of peas.
3. Drizzle half the buttermilk over flour mixture and pulse 4 to 5 times to combine. Add more buttermilk 1 tablespoon at a time, pulsing after each addition, just until dough begins to hold together in moist clumps. (You might not need all the buttermilk.
4. Transfer to a large piece of plastic wrap and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour.

— “175 Best Mini Pie recipes”

 

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