Monday, 26 October 2015
Autumn is pie season! Yippee for that :) Pastry is one of our favourite treats, so I always look forward to pie season. I typically use home rendered leaf lard (from pastured pigs) but am completely out of it. We are trying to work our way through stockpiled food in preparation for the move so I'm not going to be rendering any more until after we relocate. I did some searching online and found a recipe for pastry using butter which turned out well, having great taste and texture. I used organic butter (from a neighbouring province) which had a lovely yellow colour and great flavour. Good ingredients make GREAT food!
After a 24 hour soak, these gorgeous dehydrated organic cherries were ready to be tucked into some pastry. I used sifted organic Park wheat flour which always turns out perfectly in pastry - we LOVE it. It gives a nice nutty taste but isn't heavy. The chickens were treated to the sifted wheat bran and if we still had our worm farm, they would have been given the bran (they loved it).
Our lovely neighbours gave us a bag full of delicious perfume scented crabapples and because we were on a pie streak, I turned them into a pie as well. What CAN'T be turned into a pie? There's a few pounds of crabs left over but they are absolutely delicious, so I'm not unhappy about having some for eating out of hand.
If you haven't made pastry with butter, give it a go - goodness me, it was SO good. So good in fact, I'm searching high and low to see what ELSE from the pantry and freezer can be wrapped in buttery goodness and baked into a pie!