On a housebound rainy Sunday, there's nothing I want more than a hot, milky tea and some home baked pie!
|rainy day in vina del mar, chile|
But in my tiny rooftop kitchen in Chile, since I don't have an oven, only a toaster oven, a nice pixie pie shall do...then I can devour many of them (guilt-free), share with you how I made them and insanely cute photos to boot :) Here's to having your pie and eating it too. Enjoy, chicos.
|apple pixie town pie|
|pookie (pie + cookie) sized or pixie|
Recipe for Pixie Pies aka Pookies
makes 24 (2 1/2 inch) pies
2 cups flour
1 tsp salt
2 tablespoons sugar
200 g cold butter or 1 1/2 sticks (cut into pea sized cubes)
1/2 cups cold whole fat milk
In a bowl, combine dry ingredients. Mix in butter. I like to use fingers to mush done into smaller pieces. The flour and butter will look like grainy sand but with some buttery pebbles. Then add the milk. Stir to incorporate dough. Pour everything in a plastic bag and refrigerate for an hour.
When thoroughly chilled, flour surface and roll out dough until it's quite thin (1/8 inch). For a standard cookie sized shape or "pookie" sized, cut out circles using a 2 1/2-inch cutter (or a small bowl / candle holder, anything you can find like what I found below). For pixie, use a bottle cap (e.g., twist off wine cap as pictured, from a good chilean wine, of course). Place in fridge to chill for another 30 mins before using.
2 cups thick apple sauce (or homemade from a microwave: 2 medium apple, finely dice with peel, 2 tablespoons sugar - microwave covered for 7 mins. finish with 2 tablespoons butter and chill to thicken. One of the advantages of making applesauce in the microwave, I find is, the apple retains it's shape vs in a sauce pan, it quickly melts away and there is hardly any water, which is good for this tiny pies).
1 chocolate bar
For 2 1/2 inch, fork bottom shell, place a thin slice of banana and chocolate or a teaspoon of apple filling. (NOTE: Apples tend to release juices while baking so make sure the filling isn't too wet as you may risk a disastrous looking pie vs a cute one). Wet finger tips with some water and dip on the edges of the dough. For the top, slightly press and gently thin the dough out (as the top needs to be a tad larger than the bottom to accommodate the filling). Cut vents with a knife. Place on top and fork the edges. Brush with egg wash and sprinkle with sugar before baking. For even smaller pixie pies, use the same technique and fill with the tiniest dab of apples or chocolate that permits you to cover and still crimp edges. Let rest in the fridge for 15 mins.
Bake at 210 c or 410 f for 20 mins or until golden. Although small, their smell is so good and potent! Cool for 5 mins before serving.
|banana + chocolate = pookie monster|
|bake in toaster oven for 20 mins @ 210 c / 410 f|
|guilt free pies|