Everyday Kitchen For Kids by Jennifer Low

Author:Jennifer Low
Language: eng
Format: epub, azw3
Tags: ebook, book
ISBN: 9781770501669
Publisher: Whitecap Books
Published: 2012-09-15T04:00:00+00:00

Makes 2 Little Fresh Blueberry Pies.

PHOTO Little Fresh Blueberry Pies

Pecan Sweetie Pies

Be patient with these small pies after they come out of the oven, because the buttery filling needs to cool to firm up before you can eat it.

Supplies

sifter, measuring cups, measuring spoons, bowls, wooden spoon, dinner knife, two 5-inch (12 cm) pie pans (can use the disposable foil type often sold for making little meat pies), baking sheet, baking spatula, whisk

Ingredients

Pie Shells

2/3 cup (160 mL) all-purpose flour (spoon in, level)

2 Tbsp (30 mL) icing sugar

¼ tsp (1 mL) baking soda

pinch of salt

¼ cup (60 mL) soft unsalted butter (see “Butter”)

1 tsp (5 mL) vegetable oil

½ tsp (2 mL) white vinegar

Filling

1 Tbsp (15 mL) unsalted butter

½ cup (125 mL) firmly packed brown sugar

1 Tbsp (15 mL) maple syrup

1 Tbsp (15 mL) milk

¼ tsp (1 mL) vanilla extract

pinch of salt

1 egg

¼ cup (60 mL) pecan pieces

Preheat the oven to 350°F (175°C).

To make the pie shells, sift the flour, icing sugar, baking soda, and salt into a bowl. Mix with a wooden spoon and set aside.

In another bowl, use the back of the wooden spoon to cream together the butter, vegetable oil, and vinegar. Add the flour mixture and stir to form a soft dough. Use a dinner knife to scrape the sticky bits off the spoon and use your hands to press any crumbly bits into the dough. The dough should hold together when you pinch it. If it breaks apart, it is too dry and you should squeeze in another ⅛ tsp (0.5 mL) vegetable oil. This is the pastry you will use to make the pie shells.

Divide the pastry into two equal pieces. Use your fingers to press one piece into the bottom and up the sides of one pie pan. Make the thickness as even as possible. Check that the pastry is not too thick where it goes up the sides. Neaten the edges around the rim. Do the same with the second piece of pastry in the second pan.

Place the pastry-filled pie pans onto a baking sheet.

To make the filling, put the butter in a microwave-safe bowl and heat in the microwave at 50% power until melted (about 30 seconds). Use a baking spatula to stir in the brown sugar, maple syrup, milk, vanilla, and salt. Switch to a whisk to mix in the egg.

Pour equal amounts of the filling into the two pie shells. Sprinkle equal amounts of the pecans on top of the filling. Do not stir.

Get help putting the baking sheet and pans into the oven. Bake for 30 to 35 minutes, or until the filling puffs and the pastry edges are golden. Cool completely before eating.

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