Wow, I took a month off and everything went crazy around here. Hello to all my new followers! I actually made three pies over Christmas, two cherry pies and one egg nog tart, but I was too lazy and busy to bother photographing them. Also there are only so many cherry pies a person can look at before they become boring. I mean, theoretically. I have yet to reach that number, but I’m sure it exists.
Today’s midweek mini pie is brought to you by a terrible head cold, a day off work, and a gigantic box of organic nectarines that got delivered to my household last week. I figured I should make ‘em small, since probably cooking for other people while you have the plague is a bit of a faux pas, and I wasn’t sure I could eat a whole pie myself. Having actually tasted this, though, I reckon I could. It’s sooo goooood.
The nectarines are sweet and juicy and perfect, and I added just a little sugar, a splash of bourbon and a drizzle of maple syrup to make the sauce for the filling, plus a couple of tablespoons of cornflour. The pastry is a mini batch of my usual pie crust, I just halved the quantities.
Being sick is THE WORST but fresh summer stone fruit and pastry seems like a good antidote, or at least a nice distraction. A quick and easy entry back into my fifty pies project, and not a bad start to 2017 - the year of the pie!
you got a new job? is it any good?